You Can Cook Too 31 - Canterbury Apple Tart

Patricia shows you how to make an open apple tart with 2 different types of apple and with a little bit of a lemon kick.

 

Pastry

4oz/100g butter

8oz/225g plain flour

1 egg, beaten

(you can add 1oz icing sugar if you wish)

- Or -

 

Use 1 sheet of premade supermarket pastry

 

Tart

3 eggs

8oz/225g caster sugar

2 lemons, grated rind and juice of

4oz/100g butter, melted

3 large cooking apples (Bramley, or similar), quartered, cored (no need to peel)

2 eating apples, cored and finely sliced (red ones look great unpeeled!) or alternatively grated with the cooking apples

1oz/25g Demerara sugar

Note: Don’t worry of the apples turn brown as they’re being grated, their colour is restored in the custard mix due to the lemon.

 

Oven: preheat a baking tray in the oven heated to 200deg C

 

Make the pastry, either by hand or processor, and then chill it for about 20 minutes before putting it into a 11inch flan tin. (If you go slightly over the edge with the pastry, you can then cut it off after cooking, so any over-brown bits disappear.) Put the tin back into the fridge while you are doing the next bit.

 

In a large mixing bowl, beat together the eggs, castor sugar, lemon rind and juice. Then stir in the melted butter. Get the dessert apples on standby, and grate the cooking apples straight into the bowl using a coarse grater. Stir in the cooking apples.

 

Pour the apple mixture into the flan tin, and then put the eating apples around the edge unless you’ve chosen to grate them. Lastly, put the demarata sugar over the mix to make little brown flecks.

 

Bake on the preheated tray for about 40 minutes. The tart needs to be set in the centre, and slightly brown.