French Apple Tart

French Apple Tart is an autumn classic dessert. This one is made with a sweet pastry, apple filling and completed with slice apples for a beautiful crisp topping. Serve with Custard or Cream.

For our full range of Sugar and Crumbs Icing Sugars have a look here.

Ingredients

Pastry

• 240g Plain Flour
• 55g Caster Sugar
• 1/4 Tsp Salt
• 120g Unsalted Butter Chopped
• 1 Egg Yolk
• 2-3 Tbsp of cold water

Filling

• 2-3 Apples
• 40g Sugar and Crumbs Natural Flavoured Icing Sugar ( Salted Caramel, Velvet Vanilla or Cinnamon Swirl work well )
• 2-4 Tbsp Water

Topping

• 3 Apples
• 55g Icing Sugar
• 2 Tbsp Lemon Juice
• Apricot Jam
• Brown Sugar

Method

• To start the French Apple Tart you need to start with the pastry crust as this needs some time to chill. Add the flour, salt and sugar to a large mixing bowl and stir in. Next add in the chopped butter and using your finger tips bring the mix together and rub it into small breadcrumbs.
• Now add in the yolk and 2 Tbsp of cold water, using a fork mix together until it starts to come together. Start to knead the dough together and then wrap in clingfilm and place in the fridge for 30 mins. The trick with pastry is to not overwork it and keep it cold. Once the 30 mins elapse roll out the dough on a very lightly floured surface and roll to a circle shape about the thickness of a £1 coin. Place in a loose bottom tart tin (8-9inch) press in the base and the sides then trim the excess, prick all over with a fork and then place back in the fridge, use the off cuts to shape some leaves with desired.

Filling

• Peel and chop 2/3 apples into cubes and place in a pan with the icing sugar and water. Cook on a low heat until softened and broken down, add more water if needed to stop it drying out.
• Preheat the oven to 160c/350F Gas Mark 3.

Topping

• Slice 3 Apples with the skin on, start by chopping all 4 sides around the stalk and then thinly slice the apple lengthways.
• Add the icing sugar,lemon juice and the apple slices to a bowl then coat the slices with the mixture by tossing them in it.
• Take the tart tin out of the fridge and spread over the filling evenly.
• Next start to arrange the apple slices over the top, they should all face skin side up and overlap until you reach the centre.
• Bake in the oven for 30mins, take out and add the ‘leaves’ if using and place back in the oven for 15-20 mins until golden and crisp on top.
• Once baked take the apricot jam and add a little water to loosen it, brush over the apple slices to give them a beautiful shine.

Serve hot or cold

Keep any uneaten tart in the fridge covered with clingfilm, to reheat place in the oven on 170 for 10-15mins.

The tart does not freeze once made but you can get ahead by freezing the pastry in the tart tin ready to use at a later date, just defrost overnight in the fridge.