When we viewed the house we currently live in we were both working long hours and our viewing all took place in the evenings. We were house hunting in the winter months and only looked at the back garden in the dark. When we finally saw the back garden we were pleasantly surprised to see 3 apple trees to go with the one beauty in the front garden. For years now they have been very prolific (except last year, see my post here on the weather saga) and we have found ourselves (Mr ND loves to bake too!) baking like crazy from the end of August until the Autumn and stuffing the freezer with as many apple goodies as we could fit in.
I’ve started picking this year’s crop and giving some away to friends and family but the rest I’m cooking and baking with myself starting with this very simple French Apple Tart. There are two ways of doing this, with or without the apple purée, today it’s with.
I’m using ready rolled puff pastry, I have made puff pastry before but probably never will again as the store bought is so good and so convenient. Once the apples have been sliced for the top of the pastry, pop in some lemon juice to stop them going brown.
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Pre-heat your oven to 180 C,/160 C fan/Gas 4
2-3 medium Bramley apples, peeled, cored and chopped – for the purée
Ready rolled puff pastry- cut a piece to fit your baking tray
1 free-range (I use organic) egg yolk, beaten
2 medium Bramley apples, peeled, cored and thinly sliced
50-75g butter, melted
3-4 tablespoons caster sugar
– Add a couple of tablespoons of water to a pan with the chopped apples, cover and place over a medium heat and simmer for a few minutes until apples have broken down and are soft. Beat lightly so they are apples are smooth. Remove from the heat and allow to cool.
– Roll out the puff pastry onto a baking sheet, it’s best taken out of the fridge a few minutes before baking, and lightly score an inner margin inside the edge of the puff pastry, the edge should then puff up nicely. I usually prick the pastry too to stop the middle puffing up. Brush the pastry with the beaten egg yolk. Wait a minute or two then repeat.
– Spread the apple purée all over the pastry leaving out the outer margin. Layer the apple slices over the apple purée.
– Brush the apple slices with the melted butter and sprinkle with caster sugar.
– Bake for 25 -30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.
– Dust with icing sugar (optional) and slice into 12 portions.
I shall be making these a lot as they are so delicious but as I have so many apples (have I mentioned that I have 4 apple trees!!) I will double up on the apples on top as they do shrink once baked and also make into individual round apple tarts, lots more to try!
Vitamins A & C, plus iron and calcium
Apples are a good source of pectin which is high in fibre.
Apples should store well for months if unblemished and placed in a cool, dry place. They should be wrapped in newspaper and then placed in a single layer in a cardboard box.
It’s not often I can get tree-ripened, truly organic, fresh from the tree produce to cook with, it doesn’t get better than that!
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