Tartes aux pommes ( french apple tart)

It has been a long time since i had a slice of apple pie , i mean years. I do enjoy the irish apple pie but i do miss the one i use to eat in my childhood . The irish apple pie is made of stewed apples surrounded by a rich pastry , on the other hand the french one is shortcrust pastry topped with a layer of apple compote then a layer of sliced apples and once cooked glazed with a golden jelly.

French apple pieIngredients :

Makes 1 tart:

For the pastry:

*300 grs of plain flour

*150 grs of butter

*1/2 tsp of salt

*3 tbsp of sugar

*80 ml of water

For the apple compote:

*5 apples

*2 tbsp of sugar

*2 tbsp of water

*1/2 vanilla pod

To finish:

*5 apples

*1/4 cup of apple or apricot jelly

*1 tbsp of water



1.In a large bowl mix the flour,butter ,sugar and salt  together until obtaining  a sand texture. Gradually add the water and mix using a spoon until obtaining a smooth dough. Wrap in cling film and chill for a minimum of 15 minutes.

2.Peel and dice the 5 apples for the compote and place in a saucepan along with the sugar,water and vanilla .Cook on low heat until the apples are soft and mushy . Remove the vanilla pod and either using a fork or a food processor mash the apples into a compote . Keep aside .

3.On a floured surface , roll out the dough then place in a greased  tart or pie pan. Press the edges, prick the pastry with a fork .

4.With a spoon spread evenly the apple compote on the bottom of the pastry.

5 . For this step you can peel the apples ( i didn’t peel mine ) before removing the core and cut them in half slices.

6.Arrange nicely the sliced apples on top of the compote and bake in a preheated oven 30 minutes at 200 degrees Celsius.

7.In a saucepan melt the jelly with the water and using a pastry brush glaze the cooked tart with it . Completely chill before serving.

Bon appetit






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