This is a very simple tart which can be created in an hour to two. It’s rough and ready and is meant to look so!
I have used the pastry recipe that I discovered on the wonderful blog lepiratelife.com. It’s easy and makes delicious, buttery sweet pastry.
Ingredients
Pastry
1 3/4 cups plain flour
170 grams butter
1 tablespoon sugar
A good pinch of salt
2 tablespoons ice cold water
Filling
6 red apples (pink lady or royal gala)
2-3 tablespoons sugar
Milk for brushing pastry
2 tablespoons full fat yoghurt
1 teaspoon honey
Juice of 1/2 lemon
Method
Preheat oven to 170 degrees C.
Pulse flour, butter, sugar and salt in food processor, until the consistency of coarse breadcrumbs. Add enough iced water to bring the pastry together – be careful not to over mix.
Wrap the pastry in cling film and refrigerate for 20 minutes. I have found that a shorter chilling of short crust or pâte sucrée is easier to roll out – but this is just a personal preference.
Grease a tart dish with oil spray. Remove the pastry from the fridge. Roll out between 2 sheets of cling film. Remove from the cling film and drape over the tart dish. This is a very rustic apple tart so the “rough” look is quite acceptable!
Slice the apples thickly. Place on top of the pastry higgledy piggledy, the more rustic the better. Sprinkle the sugar over the apples liberally. Brush a little milk over pastry edges.
Bake in oven for 15 minutes. Remove from the oven and gently pour a well combined mixture of the yoghurt, honey and lemon juice over the hot apples. Return to oven and bake for a further 20 minutes or so until apples are tender.
The Quirk and the Cool 