French Apple Tart
A tart made from shortcrust pastry, particularly appealing due to the thinly sliced apples arranged in beautiful patterns. You can play around with different designs when arranging the apples.
Details
- Preparation Time: 90 minutes
- Cooking Time: 60 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 8
Ingredients
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750 g Apples, rose
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2 spoons Juice, lemon
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20 g Sugar, brown
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100 g Sugar, white
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3 pieces Egg, fresh
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0.25 teaspoons Vanilla, extract, natural
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125 ml Sweet cream
Shortcrust pastry
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200 g Flour, Whole wheat
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100 g Butter, unsalted
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1 piece Egg, egg yolk, fresh
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30 g Sugar, white
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1 pinch Salt, table
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2 spoons Water
Steps
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Prepare the shortcrust pastry using flour, butter, egg yolk, sugar, salt, and water. Wash the apples, peel them, remove the cores, and cut them into quarters. Slice the quarters lengthwise into thinner pieces, place them in a bowl, and drizzle with lemon juice. Preheat the oven to 200°C.
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Roll out the pastry to about half a centimeter thick and use it to line the bottom and sides of the tart pan. Trim off any excess dough, shape it into a ball, wrap it in plastic wrap, and store it in the refrigerator. Prick the pastry several times with a fork, then neatly arrange the apple slices on top (see picture). Pour the juice from the bowl over the tart and sprinkle with brown sugar. Bake the tart in the middle of the preheated oven for 35 minutes.
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Using a whisk or electric mixer, beat the sugar and eggs until frothy. Add the cream and vanilla, and mix well. Remove the tart from the oven, pour the mixture over it, and bake for another 30 minutes. Let the tart cool halfway in the pan, then transfer it to a wire rack to cool completely. Slice and serve.
Nutrition Information (Per 100g)
- Calories: 171.66 kcal
- Fat: 7.28 g
- Saturated Fat: 3.95 g
- Carbohydrates: 22.25 g
- Sugars: 10 g
- Protein: 3.61 g
- Fiber: 1.36 g
Advice
If you sprinkle sugar over the fruit, it will caramelize during baking and create a delicious crust.