- 1½ lbs of sweet apples
- 3 tablespoons of vanilla sugar
- 2ozs unsalted butter
- 8ozs plain flour
- 3½ ozs of butter
HOW TO DO IT
Peel, core and slice the apples. Cook gently with the vanilla sugar – in batches if your pan is small – in the unsalted butter.
You are looking for pale and golden, not crisp and brown. Turn them gently so as not to break them.
Make a sweetened shortcrust pastry with the flour and butter, adding a pinch of salt. Add three teaspoons of white sugar and 2-3 tablespoons of ice cold water and knead to a firm dough.
When it comes together in a ball cover in plastic wrap and chill in the fridge for at least two hours. Longer will not hurt.
Roll it out into an 8 inch buttered flan tin of the type with a detachable bottom. Preheat oven to 200 C.
Brush pastry edges with thin cream or milk and arrange the cooled apple slices in a pretty concentric circle pattern across it. Reserve the buttery cooking juices.
Bake for for 30-35 minutes, turning the tin round once during cooking. Remove from oven, pour in the buttery juices and add a sprinkling of sugar across the top. Pop back into the oven for a minute or two. Serve hot or cold, as you wish, with or without cream.
A small shot glass of Calvados added to the apples as they cook gives a nice boozy kick to the tart if only being consumed by adults.