Saturday, July 6, 2013

French Apple Tart Recipe (GF) (LF)

French apple tart is fantastic with the two different types of apple I used; one stewed, the other sliced and caramelised on top...yum! I made a full-sized tart yet I only got two slices?? I think I might have to make another very soon :). Goes wonderfully with a dollop of cream or a spoonful of vanilla ice cream.

French Apple Tart

140g rice flour
140g cornflour (maize)
140g margarine
55g caster sugar
pinch salt
1 size 7 egg
4 Rose apples
1/2 tsp ground cinnamon
1/4 cup sultanas
1/2 tbsp cornflour (maize)
3 Granny smith apples
Juice of one lemon
1/3 cup apricot jam


Preheat oven to 200 degrees celcius.
Mix flours, margarine, sugar, salt and egg together in a kitchen mixer (I have a Breville scraper mixer). Using the mixer blade, beat until a ball of dough forms.
Press pastry into a geased and floured 28 cm loose-bottom tart tin. Using your hands allows you to get the pastry into all the flutes of the tin.
Prick the base with a fork and bake blind for 5 minutes. Remove from oven, remove baking blind material and set aside.
Peel and dice the Rose apples into 1cm cubes.
Put diced apples into a saucepan with cinnamon and sultanas. Stew the apples on a medium heat until they are soft and have released lots of juices.
In a small cup, mix together second measure of cornflour with 4 tbsp of cold water. Mix into the stewing apples. Leave on the heat for 2 minutes, before setting aside to cool.
Meanwhile, peel and thinly slice the granny smith apples, covering them in lemon juice to prevent browning.
To assemble the pie, spoon the stewed apples into the pastry base then top with the sliced apples, taking care to arrange them into a spiral pattern with the slices overlapping.
Bake for 45 minute or until the apples are browned and tender.
Remove from oven, but keep in the tin until cooled down.
Heat apricot jam until runny, then spread over the tart to give it a nice glaze.
Once the tart is cooled, remove it from the tin.
Slice then eat.


Just desserts here

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