Tart aux Pommes
A delicious french classic, sweet and tart apples on a deliciously flaky pastry base
Ingredients
Quick ruff puff
- 130 g plain flour
- 130 g butter
- 20 g water cold
Apple compote
- 1 tsp vanilla bean paste
- 40 g sugar caster
- 1 tbsp lemon juice
- 3 apples granny smith
Apple petals
- 3 apples granny smith
Instructions
- Grate the butter and add to the flour. Gently toss the butter through the flour, then add in the water. Mix with your fingers until a shaggy dough forms. Knead a few times to make the dough a bit easier to work with, then roll out into a large rectangle approximately 20cm by 30cm. Fold it into thirds, the dough will feel quite dry and crumbly. Wrap well in clingwrap and place into the fridge to rest and hydrate for 30mins.
- Meanwhile, core all 6 apples. Peel three of them and cut into small cubes. Place into a small pot along with the sugar, vanilla and lemon juice. Set over low heat and cook, stirring occasionally, for 20mins until the apples have collapsed.
- Slice the remaining 3 apples thinly and set aside.
- After 30mins, take out the pastry and roll it out into a rectangle again. Fold it in thirds once more, wrap and fridge for 20mins. Repeat this process for another 2 times. After the 4th fold, make sure the dough rests in the fridge for at least 20mins before working with it again.
- Roll out the cold pastry until it is just a bit bigger than your tart tin, and approximately 3mm thick. Drape the pastry gently over the tin, and carefully press it in. Trim off the excess and place in the fridge for 30mins. Meanwhile, preheat the oven to 210C.
- Once the tart pastry has chilled and rested for 30mins, remove from the fridge. Prick the base of the tart pastry all over with a fork. Then spread the apple compote evenly over it. Decorate the tart with the thinly sliced apples starting from the outside, working towards the centre to form a rose. Bake the tart for 40mins.
