3/11/2017

Lemon and Apple Tart

 I first had this tart in a little bistro-style restaurant in France. It's very different from the usual apple tart, using grated apples and including lemons in the filling. As I was in a hurry to get it made, I cheated and bought some shortcrust pastry from Waitrose, but of course you can make your own. The recipe was on a bag of sugar I bought ages ago in France!
What I loved about the ready-made pastry in France, was that is came in a round shape ready for the tart tin. Wish ours did!

You need:  a block of shortcrust pastry, 3 large eating apples, 150g caster sugar, 2 eggs, 80g melted butter and 2 lemons, washed well.

Preheat oven 200C/gas6.                          Grease a fluted tart tin.

Zest the 2 lemons and put it in a small bowl then add their juice. Grate the apples into a larger bowl then add the lemon zest and juice to stop the apples turning brown. Mix together.
Add the 2 eggs, the sugar and the melted butter and mix everything together.
Line the tin with the pastry then pour the mixture in.
Bake for about 40 mins till golden.


It's a lovely light tart and it makes a good dessert. The apples and lemons balance well - the apples taking away some of the acidity of the lemons.I like the texture - soft pastry and the contrasting texture of the grated fruit. I will certainly make this again.

ps the French bit that was on here was the recipe from the bag that I had typed and saved in Word ready to translate! Sorry I forgot to delete it.😮

3 comments:

Jean said...

This looks and sounds delicious. I will definitely give it a try.

Suelle said...

I like any tart recipe where you don't need to blind bake the pastry case! This one sounds delicious.

Phil in the Kitchen said...

Lovely recipe and an excellent place to find a recipe too. Recipes on the backs of packs and tins can be so useful. Why can't we get round pastry here? Surely lots of people have round tart and pie tins. Did I not get the "round tins are banned" memo?