FOOD & DR INK
TARTE AUX POMMES ‘MY WAY ’ A FRENCH CLASSIC, THIS LIGHT BUT INDULGENT TART IS THE PERFECT ALTERNATIVE TO A CHRISTMAS PUDDING
SERVES: 8
the dough is thoroughly combined. Wrap the dough in cling film and chill in the refrigerator for ten to 15 minutes before using. 2. On a lightly floured board, roll out the dough to about 2mm thick, and use to line a 30cm buttered tart tin. Trim the edges, prick the dough all over with a fork and then place some greaseproof paper inside and fill with pastry weights or baking beans. Blind bake in a preheated oven at 160°C, gas mark 3 for 30 minutes. Allow to cool. 3. 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. 4. Arrange the apple slices inside the tart, overlapping each other, and pour the calvados mixture over them. Cook in a preheated oven at 160°C, gas mark 3 for 25 minutes, or until set. 5. To serve: cut into slices and serve with cream, ice cream, crème fraiche or with crème anglaise, either cold or warm.
INGREDIENTS • 125g butter • 3 eggs • 125g granulated sugar • 2 tbsp calvados, brandy or armagnac (optional) • 10 golden delicious apples, peeled, cored and cut into 8 slices each SHORTCRUST PASTRY • 250g flour • Pinch of salt • 125g cold unsalted butter, cut into small cubes • 1 egg • 50ml water STEP-BY-STEP GUIDE 1. Make the pastry: put the flour and salt in a large mixing bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Add the egg and the cold water and mix into the breadcrumb mixture until
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