Soften the butter in a warm bowl and work to a cream.

Sieve the flour into a mound, make a well in the centre and into it drop the yolk, salt and butter.

Work them together with the fingers of one hand. When mixed gather in the flour add a tablespoon of very cold water and a second one if necessary. Until a soft supple ball is formed.

Chill for 30 mins then roll out the pastry. fold into 4 and roll out again.

Chill again for 30 mins before use.

Ingredients

For a French apple tart

1 kg [2lbs] of cox`s apples or any sweet apple

2 tablespoons of sugar

2 eggs medium

10g [ 1/3ozs] vanilla sugar

200ml double cream

Heat oven to 200c or 400f gas mark 6 with a baking sheet inside.

Butter and flour a flan tin line it with the pastry and chill for 30 mins.

Peel and core the apples and cut into 8 pieces.

Prick the bottom of the pastry evenly with a fork.

Fill the tin with the apple sections rounded side uppermost and in circles.

Sprinkle with sugar and bake for 30 mins.

Meanwhile beat the eggs and both sugars together and stir in the cream until blended.

Test the apples and when just tender, pour the flan mixture over the apples and cook until set for about 10 - 15 mins. Serve warm.

French Apple Tart

try the Apple and almond tart recipe

try a Chocolate gateau

Madeleine cakes recipe

Return from French apple tart to the recipe index page

try the chocolate and chestnut meringue

Chestnut Parfait a buffet recipe

Return from French apple tart to Home page

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