JOANNA'S FOOD: family cooking, from scratch, every day

Wednesday, April 08, 2009

Apple tart - Alfred's new favourite

This apple tart is quick and straightforward as apple tarts go, and there's the added oomph of thriftily boiling up the peels in the syrup mixture. It's the prettiest apple tart I've ever made, thanks to a new-to-me way of dealing with the fruit: peel the apples whole, halve them, dig out the core, slice them and leave them in their halved shape so that you can easily fan them out in circles on the pastry. Obvious really, but it had never before occurred to me.

Apple Tart
for an 8-9 inch tart lined with your usual pastry

5-6 dessert apples (I used Jazz apples, grown in Kent)
a little butter

Heat the oven to 200C (400F).

Peel and slice the apples. Arrange them on the chilled pastry. Dot with tiny slivers of butter (or melt butter and brush it over - I would have, but my pastry brush is moulting, and I found this just as effective). Bake for (up to) three quarters of an hour, turning once or twice.

Meanwhile, put all the peelings into a saucepan with a couple of tablespoons of sugar and as little water as you can. Bring to the boil and simmer for 15-20 minutes. Strain - it will be beautifully rosy coloured. You might then want to boil some of the liquid off if you think it's not thick enough.

Give the tart a minute or two to settle out of the oven, then brush with the apple-y syrup.

Serve warm, or at room temperature. Very good. Alfred ate half in one sitting.


silverpebble said...

What a beautiful tart. I'm really not surprised that half was eaten in one sitting - I think I'd do the same. Many thanks for the recipe. Emma x

Antonia said...

Such a pretty tart indeed. I always think I haven't the patience for a really pretty apple tart so perhaps I'll try your method. Bet it was delicious.

Peter M said...

Joanna, this is gorgeous...would love a wedge with coffee.

MyKitchenInHalfCups said...

Really stunning this way!!

Sam said...

It looks beautiful, I could just go for a slice right now.