Recipe: Tarte Aux Pommes

Recipe - Tarte Aux Pommes 'My Way'

Serves: 8

Ingredients:
125g butter
3 eggs
125g granulated sugar
2 tbsp Calvados
10 Golden Delicious apples, peeled, cored and cut into 8 slices each

For the Shortcrust pastry:
250g flour
pinch of salt
125g unsalted butter, cut into small cubes
1 egg
50ml water

 

Method:

First of all, make the pastry. Mix flour and salt in a mixing bowl and add the butter. Rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Add the egg and the cold water and mix until the dough is thoroughly combined. Wrap the dough in cling film and chill in the refrigerator for 10-15 minutes.

On a lightly floured board, roll out the dough about 2mm thick. Line a 30cm buttered tart tin with the pastry. Prick the dough all over with a fork, cover with greaseproof paper and fill with pastry weights or baking beans. Bake 'blind’ in a preheated oven at 160°C, gas mark 3 for 30 minutes. Allow to cool. Melt the butter in a saucepan. Beat the eggs with the sugar until the mixture becomes pale and foamy, then add the melted butter and Calvados and whisk again. Arrange the apple slices inside the tart, overlapping each other, and pour over the Calvados mixture. Cook in a preheated oven at 160°C, gas mark 3 for 25 minutes or until set.

 

To serve: cut into slices and serve with cream, ice cream, creme fraiche or crème anglaise either cold or warm.

 

Recipe from Regis Crepy’s cookery book ‘Bon Appetit’ available to buy at The Great House.

 

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