Wednesday, 17 November 2010

Tarte aux Pommes

I know my blog has a tendency to go "France! France! France!", but I can't help it. I am a complete and utter Francophile. And I have to blog one of my most favourite desserts, which just happens to be French. Je suis désolé. As I've said before, I am not much of a sweet tooth, so this is about perfect for me. Fruity, not too sugar-y, and delicious either on its own or with cream or icecream.

I made these as individual portions, but the quantities will equally cover a 24cm tin. I have used pre-made pastry as it saves a lot of time and is as good as anything I can make, but I'm not going to stop you if you want to go the whole hog and make your own!


Ingredients (makes 4):
100g shortcrust pastry
5 granny smith apples
2 tablespoons demerera sugar
1 tablespoon lemon juice
1 tablespoon apricot jam
2 tablespoons brandy

Method:
Roll out the pastry so that it is very thin and will either cover 4 individual (10cm) tartlet cases or one 24cm case. Next, peel and chop up two of the apples and cook with the demerera sugar, lemon juice, and a tablespoon of brandy until it turns into a soft purée. 

Line the base(s) of your case(s) with the purée, then peel and thinly slice the apples, arranging them on top of the purée. Sieve the apricot jam to remove any lumps, then heat with the brandy until runny. 

Using a pastry brush, spread the brandy and apricot mix over the top of the sliced apples as a glaze, then bake in the oven for 15-20 minutes at 190°C, then allow to cool for 10 minutes before serving.

Serve with cream or icecream and a nice sticky Sauternes. It is also extremely good served cool.

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