Apple tart

1

Ingredients

  • For the crust:

  • 175g plain flour
  • 115g butter, room temperature
  • 25g sour cream

  • For the filling:

  • About 6 medium apples, peeled, pitted and sliced
  • 3 large egg yolks
  • 145g sour cream
  • 150g granulated sugar
  • 35g plain flour

  • For the glaze:

  • 160g apricot preserves or jam
  • 1 tbsp frozen orange juice concentrate
  • Mint, for garnish
  • Whipped topping, for garnish

Use imperial measurements

Method

How to make Apple tart

For the crust:

1) Preheat the oven to 190C/Gas 5.

2) Place the flour, butter, and sour cream in a food processor and pulse to combine.

3) When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 25cm tart pan with a removable bottom and 1cm sides, or a round au gratin dish.

4) Bake for about 18 mins, until the crust is set but not browned. Let cool while preparing the filling.

5) Lower the oven temperature to 180C/Gas 4.

For the filling:

1) Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until completely covered. Overfill the crust, as apples will shrink during cooking.

2) Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hr, until the custard sets and is pale golden in colour. Cover with an aluminium foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

3) To make the glaze, combine the preserves or jam and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.

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