This recipe is what I would call an everyday apple tart. It suits perfectly a simple family dinner, it is light and brings a nice finish to dinner.  It is pretty simple to make, once you got the shortcrust pastry right. If you want to know more about pastries and their uses, I wrote a post some time ago on tartes.
For 6 people. Preparation, 15 min. Baking time 30 min.
Ingredients:
For the pastry:
- 50 g of butter softened
- 100 g of plain flour
- some cold water (about 1/4 glass – see recipe)
For the filling:
- 2 large apples (or 3-4 smaller ones)
- sugar
- and possibly (see options below 1 egg, some milk or cream, almond meal, butter and brown sugar)
Method
-  Prepare the pastry, by rubbing the soft butter and the flour together until all of the butter sticks to the flour. Add water little at the time to obtain an homogenized ball. Rest for at least half an hour at room temperature. if you need a bit more support, CLICK HERE, where I detail the process with photos. Roll the pastry and place in the tart tin (no need to butter/flour it, it will not stick)
- Preheat oven to 180ºC.
- Quarter the apples, peel and core them. Cut into further smaller quarters. Place in a circular pattern.
- From here, you have 2 options for the finish, I do either or and like both.
- OPTIONÂ A :Â sprinkle coarse white sugar and add a few nuts of butter, then lace in the oven.
- OPTION B : mix one egg, half a cup of milk (or cream if not faint hearted), 2 spoons of brown sugar together and pour between fruits pieces. You may also add one tablespoon of almond meal. It is not critical for apples but is necessary if you use other fruits such as pears.
- Bake for about 1/2 h, the sides must be golden, if you feel it is going too quickly reduce the oven to 160ºC.
Â
