Winter apple tart

desserts Baking sweet bake
Total: 2 hr 25 min. | Active: 30 min.
vegetarian

There's nothing cosier than coming home to a warm living room after a beautiful walk on a snowy winter's day and enjoying this apple tart with a cup of tea. It's best not to use Boskoop apples as they may break down in the oven. A sweet and tart apple variety such as Gala will keep its consistency and shape once diced. This will ensure that the inside of the tart looks very pretty.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 12 pieces

Pastry dough
125 g butter, cut into pieces, soft
60 g sugar
1  egg
210 g white flour
Filling
5 dl apple juice
120 g vanilla pudding powder
50 g Maizena cornflour
½ dl water
6  sweet and tart apples, peeled, diced
Topping
2 dl full cream
1 parcel whipped cream stabilizer
200 g crème fraîche
1 tbsp icing sugar
a little  cinnamon

How it's done

Pastry dough

Place the butter in a bowl, mix in the sugar and egg. Add the flour, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Filling

Heat the apple juice in a pan. Stir in the pudding powder. Mix the cornflour with the water, add to the pan, bring to the boil over a medium heat, stirring constantly. Reduce the heat, simmer the custard for approx. 3 mins. while stirring. Remove the pan from the heat, mix in the apples, leave the filling to cool.

Tart

On a lightly floured surface, roll out the dough into a circle (approx. 36 cm in diameter), place in the tin, press the dough firmly around the edge of the tin. Spread the filling on top.

Bake

Approx. 55 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely.

Topping

Beat the cream with the stabilizer until stiff. Stir in the crème fraîche and icing sugar. Spread the topping over the tart, sprinkle with cinnamon.

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