French Apple Tart.
For the Pastry:
10 Tbsp All Purpose Flour (Sifted)
5 Tbsp Caster Sugar (Super Fine Sugar)
3/4 Stick of Butter
For the Filling
2 Lb Granny Smith Apples
2 oz Butter
2 Tbsp Water
4 Tbsp Apricot Jam
2 oz Caster Sugar
Grated rind of half a lemon
1/2 LB of Fuji or any good eating apple.
2 Tbsp Lemon Juice
Sugar for sprinkling
For the Glaze
4 Tbsp Apricot Jam
To make the pastry for the French Apple Tart place flour and butter in a mixer and mix until incorporated, add the sugar and then the egg. Mix until combined, empty onto a mixing surface and knead until smooth and incorporated. Place own the fridge for about 30-minutes before rolling out.
Pre-heat the oven to 350 degrees. To make the apple filling, cut the cooking apples, remove the core and cut into chunks, no need to peal. Melt the butter in a large pan and then add the apples and water. Cover and over a low-medium flame coo gently for about 15 minutes until apples have become soft and mushy. Strain the sauce through a sieve into a clean pan, add the apricot jam, sugar and grated lemon rind. Cook over high heat for about 10-15 minutes, stirring continuously, until all the excess liquid has evaporated and the apple mixture is nice and thick. Set aside to cool.
Roll out the pastry on a flour work surface and place in an 8-inch non-stir or well buttered tart pan. Cover with parchment paper and fill with pie weights of baking beans. Partially bake for 10-15 minutes, remove the paper and the weights and further bake for 5 minutes until the base of the pan is light brown. Remove from the oven but DO NOT turn off the heat.
Spoon the cooled apple puree into the tart crust and level the surface. Peel and quarter and core the eating apples and slice thinly. Arrange in neat overlapping circles over the apple filling, brush with lemon juice and sprinkle with sugar. Return the tart to the oven and back for about 25 minutes or until the pastry and the edges of the apples are lightly browned.
To make the glaze for the French Apple Tart, heat the remaining apricot jam in a small pan until runny. Brush all over the top of the tart. Serve warm or cold.