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!
2 lemons (zest & juice)
125g butter (melted)
2 cooking apples (cored and peeled)
2 red eating apples (cored and quartered)
For the pastry
30g icing sugar
1 egg, beaten
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.
- This tart was beautiful the next morning for breakfast too! It keeps well and the pastry didn't go
- This tart is delicious served with freshly whipped cream or if you prefer a scoop of vanilla ice-
- 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!