Caramelised french apple tart

Caramelised french apple tart

Our tart is as good as the ones you see in french bakeries, and so easy to make.

, 21 September 2015

(8 votes)

Caramelised french apple tart
  • 1 Hour 20 Mins

  • Serves: 12

  • Price: 40p per serving

Nutritional Info
Each 114g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1065kJ/254kcal.
  • For the pastry
  • 250g plain flour, plus extra for rolling
  • 150g butter, chilled, and cut into small pieces
  • 1 level tbsp icing sugar
  • 1 egg yolk
  • For the filling
  • 2 Granny Smith apples, peeled, cored and sliced
  • 100g caster sugar
  • 2 tbsp lemon juice
  • 750g Bramley cooking apples, peeled, cored and sliced
  • 40g unsalted butter
  • 4 tbsp Hartley's Smooth Apricot Jam
  • For the pastry, sift the flour with a pinch of salt, then rub in the butter until it resembles breadcrumbs. Add the icing sugar. Mix the egg yolk with 2 tbsp ice-cold water and mix with the flour mixture to make a stiff dough. You may need a little more water.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry on a lightly floured surface and line a 23cm flan tin. Prick the base and chill for 15 minutes. Lay a sheet of baking paper in the flan case and weigh down with dry rice. Bake for 10 minutes, remove the paper and rice and cook for another 5 minutes.

  • Put the sliced Granny Smiths in a bowl with 50g of the caster sugar and the lemon juice, and mix gently. Set aside, turning occasionally.

  • Put the Bramley apples in a pan with 25g of the butter and 2 tbsp water. Cover and cook until tender. Stir in the rest of the caster sugar and 2 tbsp of the apricot jam and simmer, uncovered, stirring often, until you have a thick purée. Put in the flan case.

  • Drain the apple slices and arrange on top. Melt the rest of the butter and brush the apples. Bake for 25 minutes.

  • Heat the rest of the jam and brush over the warm apples. Serve warm or cold.