Here’s a recipe for a really easy apple tart. True, you do make the sweet shortcrust base. But if you’re pushed for a time just use a good store bought version – here in Australia Careme brand is excellent!
If you do make your own, my recipe is based on the wonderful Michael James’ recipe from “The Tivoli Road Baker”. There’s not much about pastry that Michael doesn’t know.
Apart from the pastry the only work is chopping up apples, so you can put this recipe together in no time at all.
100g unsalted butter, diced and softened
100g caster sugar
1 free-range egg
250g plain flour
1/4 tsp salt
2 large apples
Juice of 1/2 lemon
2 tablespoons caster sugar
Demerara sugar for sprinkling
To make the pastry, in an electric mixer, cream the butter and sugar together really well. Add the egg then add the flour and salt in two additions. Mix just until the pastry comes together.
Put the pastry onto a floured board and gently knead until it just comes together. It will still be quite soft and even a bit sticky.
Wrap in cling wrap and rest in the fridge for an hour.
Meanwhile prepare your filling by chopping the apples into thin slices. Put them into a bowl and cover with the lemon juice.
Preheat the oven to 200 degrees C. Butter a 23cm 9 inch fluted loose based tart tin.
Remove the pastry from the fridge and place on the floured board. Roll the pastry to a circle that’s bigger than the tin so the pastry will hang over the sides. Gently press the pastry into the base and sides.
Mix the caster sugar through the apple slices. Place the apple slices in circles around the pastry, doubling up the layers to use all the apple.
Turn the oven down to 180 degrees C. Place the tart in the oven and bake for 30 minutes until the apples are soft and the pastry is golden brown.
Remove from the oven, and if desired, sprinkle with Demerara sugar for extra sweetness.
Serve with cream, sour cream or ice cream or just eat on its own. Simple and delicious.