Name: Ariane Barker’s apple tart
Cook time: 55 min
Total time: 55 min
Ingredients: Sweet short pastry; 2 cup (300g) plain flour; 1/2 cup (80g) icing sugar; 180 gram butter, chopped into 1cm cubes; 1 egg, beaten lightly; 1 egg yolk, beaten lightly; Apple filling; 3 granny smith apples, sliced; 1/4 cup calvados (apple brandy), rum or cognac, or 1 tablespoon vanilla extract; 2/3 cup white sugar; 3 tablespoon butter; Apple topping; 5 granny smith apples; 1 tablespoon lemon juice; 2 tablespoon white sugar; 1/3 cup (110g) apricot preserve, warmed

Ingredients

Sweet short pastry

2 cup (300g) plain flour

1/2 cup (80g) icing sugar

180 gram butter, chopped into 1cm cubes

1 egg, beaten lightly

1 egg yolk, beaten lightly

Apple filling

3 granny smith apples, sliced

1/4 cup calvados (apple brandy), rum or cognac, or 1 tablespoon vanilla extract

2/3 cup white sugar

3 tablespoon butter

Apple topping

5 granny smith apples

1 tablespoon lemon juice

2 tablespoon white sugar

1/3 cup (110g) apricot preserve, warmed

Method

1.To make sweet short pastry, combine the flour and icing sugar in a large bowl; rub in the butter. Stir in the whole egg and mix until ingredients just cling together. Press the pastry into a ball. Knead the pastry gently on a lightly floured surface and press into a flat disc. Wrap the pastry in plastic and refrigerate for approximately 2 hours.

2.Preheat the oven to 180°C (160˚C fan-forced).

3.On a lightly floured surface, roll out the pastry until large enough to line a 28cm loose-based flan tin. Ease pastry into the tin, gently pressing pastry into the base and side; trim the edge.

4.Place the tin on a large oven tray. Cover pastry with baking paper and fill with pastry weights or dried beans. Bake for 20 minutes, then remove paper and weights. Brush with a thin coating of egg yolk. Return to the oven and cook for a further 5 minutes.

5.To make apple filling, place apples in a pan and cook, covered, over low heat for about 20 minutes or until tender. Then beat in the other ingredients to form an apple sauce to spread over the pastry and hold the apples.

6.To make topping, peel, quarter and core the apples. Cut into even 1cm lengthwise slices (enough to make about 3 cups) and toss them in a bowl with the lemon juice and sugar.

7.Spread the apple filling in the pastry shell. Cover with a neat, closely overlapping layer of apple slices arranged in a spiral or concentric circles. Bake for about 30 minutes or until the sliced apples have browned lightly.

8.Slide tart onto a serving dish and spoon or brush over with a light coating of apricot preserve while the tart is still warm.

9.Serve tart warm or cold with crème fraîche, cream or ice-cream, if desired.

Ariane’s tips: add ½ teaspoon cinnamon (à la my daughter Renee) and/or the grated rind of 1 lemon or orange (à la my daughter Lavinia) to the apple filling, if desired.
Note

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Ingredients

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