Saturday, 23 March 2013

French Style Lemon & Apple Tarte

I really love a nice French style apple tart, when the pastry is thin, the filling isn't chunky and that beautiful colour like you see in the beautiful patisseries in France. My Dad is also a big fan of a fine tart so yesterday evening I decided to put a fresh spin on a classic dish and came up with this apple and lemon tart. I was presently surprised as to how well the flavours worked, and my mother was cursing me because she hates having delicious things lying around the house that she loves to eat, apparently it's 'dangerous'. Served warm from the oven with a dollop of cream, desserts don't get much better than this! 





Ingredients
4 eggs
250g sugar
2 lemons (zest & juice)
125g butter (melted)
2 cooking apples (cored and peeled)
2 red eating apples (cored and quartered)

For the pastry
150g flour
30g icing sugar
125g butter
1 egg, beaten
1-2tbsp water


Method
1. For the pastry place the flour, icing sugar and butter into a large bowl. Rub the butter into the  
    icing sugar until the mixture resembles breadcrumbs. Next stir in the egg and water and bring 
    together using a knife and then your hands. When the mixture forms a smooth ball, place in a 
    plastic bag and put in the fridge for 30 minutes.
2. Once chilled, remove from the fridge, roll out on a floured surface and line a 9 or 10 inch flat 
    loose bottomed flan tin. Return to the fridge for another 30 minutes.
3. For the filling, beat the eggs, sugar, lemon zest and juice together. Next add the melted butter 
    and the grate the cooking apples into the mixture and mix well. Spread the mixture into the 
    chilled pastry case.
4. Thinly slice the red apples and decorate the edges of the tart. Place on a baking tray and 
     bake for 45 minutes at 200C (180C fan), or until the centre is set and firm to touch.




E-D's Notes
- This tart was beautiful the next morning for breakfast too! It keeps well and the pastry didn't go 
  soggy.
- This tart is delicious served with freshly whipped cream or if you prefer a scoop of vanilla ice- 
  cream.
- Sometimes when I'm in a hurry I admit I stick my pastry into the freezer for 10 minutes instead 
  of the fridge for half and hour....and it works a treat!
- If you make tarts quite often or work with pastry quite a bit like I do, I really recommend picking 
  up a few mini tartlet tins to use with any extra pastry or filling that you have left over when 
  baking. I often find myself left with a little extra filling, or little extra pastry and mini tartlet tins 
  are a great way to avoid waste and put your good ingredients to good use! I picked up a new 
  set of 4 mini tartlet tins with removable bases in TKMaxx during the week for €5.99.....bargain!



18 comments:

  1. Looked lovely and decided to try it but how many eggs for filling?

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  2. So sorry I don't know how I left that out! It's 4 eggs. Thanks for stopping by :-)

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  3. Hi,
    I am following you at Teach Beside me. They look delicious but I can't eat wheat or sugar.
    But it is lovely to meet you,
    Blessings,
    Janis

    ReplyDelete
  4. Aw thanks for the very kind words Janis, that means a lot. A world without wheat or sugar must be tricky! Thanks for stopping by and hopefully you'll find some useful recipes in my recipe index free of sugar and wheat!

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  5. What a stunning tart. I love lemon.

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  6. This tart is absolutely gorgeous! Stopping by from the Let's Get Social blog hop to say hello and looking forward to following your blog and getting to know you. Have a wonderful Sunday! Cindy@littlemisscelebration.com

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    Replies
    1. Thanks CIndy! And thanks for stopping by! Had a snoop around your fantastic blog and was very inspired!!! Look forward to following your ventures!

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  7. Stopping by from the Saturday Spotlight, I am your newest follower. Thanks for sharing! http://queenofsavings.com

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  8. this looks super yum. following you mrs, you can follow my blog if ya like at www.rollerbladesandvintage.blogspot.com ;)

    Tata, Leah xo

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  9. yup! after adding the eggs, had the most tasteful tarte in ages, Thanks again for your lovely recepies. Keep it up!

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    Replies
    1. So sorry again about that, so glad it turned out well!!! I agree this tart was incredible, a lovely combination of flavours!

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  10. What a beautiful apple tarte! Looks wonderful and so delicious!

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    Replies
    1. Thanks so much Maria! Thanks for stopping by and for your kind words!

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  11. I love tarts and this one looks exceptionally delicious! Beautiful presentation!

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  12. Your tart turned out beautifully. Thank you so much for sharing with Saturday Spotlight last week. I hope you come by today to share more of your awesome creations! Happy Easter :)

    http://angelshomestead.com/

    April

    ReplyDelete

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