[Happy father’s day, Daddy - Delicious apple tart]

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J’espère que tu vas passer une bonne journée.
Je te fais plein de bisous.
Fanny
PS: Maman, j’en profite pour te souhaiter une bonne fête aussi (avec un peu de retard!).

An apple tart is something nobody can resist. It’s the never-fail dessert.
People coming? Just quickly make the shortcrust pastry, cut the apples and you’re ready to provide something simple yet delicious.
If you ask different people how they make their apple pie, you’ll end up collecting tons of different recipes that’ll span every realm, from tarte fine aux pommes to butterscotch apple tart; from double apple pie to tarte tatin.

I like my apple tart to have a custardy-filling as I reckon it adds a creaminess the apples alone can’t bring.
Or maybe you’ll prefer picking a nice red apple directly from the tree?

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Tarte aux pommes délicieuse
This tart is a good way to use late apples.
I love it still warm with a scoop of vanilla icecream.

Tarte aux pommes délicieuse

serves 8

for the shortcrust pastry
150g plain flour
a pinch of salt
75g butter, cold and diced
1 egg
iced water

for the filling
3 big apples, peeled and sliced
125ml double cream
2 eggs
20g caster sugar

Preheat the oven to 200°C and line a 26cm tart mould with baking paper.
To make the pastry, mix the flour, salt and butter and rub the fat in with your fingertips until you have a bowl of floury breadcrumbs.
Mis in the egg. And then, add iced water, a teaspoon at a time, until the flour/fat/egg turn into a ball of dough.
Place in the fridge while you get on with the rest.
In a bowl, mix the cream, eggs and sugar, set aside.
Roll the cold dough onto a floured surface and place in the prepared mould.
Arrange the apple slices on the pastry case and pour the cream mixture on top.
Bake for 10 minutes and then lower the heat to 180°C and cook for another 20 minutes or until golden.

Posted by fanny who loves apples and pears, autumn, tartes and pies