turning apples into tarts

Following on from my last post, I decided to collect some of those beautiful spotty apples   to make a French apple tart. It is based on a recipe in my kitchen bible-Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. I am now on my second copy-I still have the original (dated March 20th 1976 in my youthful hand) but it is in two pieces these days.

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The flan uses about 3 pounds of apples, peeled and cored weight. One pound is cut into neat slices, sprinkled with a tablespoon of lemon juice and about an ounce of granulated sugar and set aside for the top. The other apples are cut into chunks and then placed in a saucepan with a splash of water to start the juices flowing and cooked for about 20minutes over a low heat until the are purée. Stir in either a teaspoon of vanilla extract or a splash of alcohol-brandy for preference and about an ounce of sugar. As I am using eating apples, they need little sugar.They might not need any but I haven’t tried without yet.

I cheated and used a ready made sweet pastry base. Purists make their own. The puree is spread over the base, the reserved slices arranged around the top and the tart baked for half an hour in a 375/160 oven until the apple slices are tender and a little brown. The top can be glazed with apricot jam. I didn’t have any and used home-made redcurrant jelly, which worked well.

The Golden Delicious not only eat very well off the tree, they also make a nice fluffy purée for cooking. What more can you ask of an apple?


3 thoughts on “turning apples into tarts

  1. Have been inspired by this to make my own to use up some of the windfalls gathered on Tuesday. How big is your tart base? I’ve only got ones suitable for quiches and I think the one you used might be bigger?

    Just wondering how much adjustment I need to do re the amount of apples to use. Also did you bake the pastry blind first?

    1. Hi VP- The tart base in the picture I bought in the local supermarket and I think it is about 8 inches across. It was pre-baked. Previously I used a bigger 10 inch, loose bottom tin and I did bake the pastry blind first.
      The apples were not huge and when they were peeled and cored the three pounds seemed to make the right sort of quantity for the smaller tart. You can cook it down quite a lot and that gives a rich, intense appley-ness.
      I used the miracle corer and slicer to make the top slices but cut each into three thinner thin slices. I hope you enjoy.

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