TARTE AUX POMMES
Total time
Author: Lindsey Dickson from an original by Tamasin Day-Lewis
Serves: 6-8
- Pastry
- 180g Flour
- 90g Unsalted butter
- 2 Dessertspoons icing sugar
- 2 egg yolks
- .....................
- Filling
- 900g Cooking apples (about 3 large apples)
- 200g vanilla sugar
- 1 vanilla pod, split and seeds scraped out
- Peel and chop half the apples, place in a saucepan with the vanilla pod and seeds and 120g of the vanilla sugar.
- Cook on a low heat until soft and almost pureed.
- Leave to cool while you make the pastry.
- Put the icing sugar, flour and butter in a food processor and blitz together.
- Add the eggs yolks and whizz until pastry is just forming a ball.
- Wrap and chill for about an hour.
- Preheat the oven to 200c
- When the apple puree is cold roll out the pastry and put in the tin.
- Put the puree in the bottom
- Peel and thinly slice the remaining apple and arrange as you wish on the puree.
- Bake for 15 minutes.
- Sprinkle over the remaining sugar and cook for a further 20 minutes.
- It looks nice if some of the apple is just catching on the edge.
- Serve warm or cold.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/01/24/tarte-aux-pommes/
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