The classiqué! I remember day-tripping to France often as a child, making use of the cheap foot-passenger deals we would find in the daily mail. We were pretty much confined to Calais, possibly the most awful part of France possible, however at least we were able to pick up some delicacies. An entire tarte aux pommes, several almond croissants, smoked garlic and some Milka chocolate later we would get back on the ferry and have a cheeky slice on top deck towards Dover. Here’s my more grown-up homemade recipe, combining a vanilla and apple pureé with sliced apples and toasted almonds.
- 1 packet pre-rolled shortcrust pastry (I’m lazy, and suck at pastry but here is a great recipe to try – http://paulhollywood.com/recipes/sweet-pastry/)
- 3 Golden Delicious apples
- 4 large Granny Smith apples
- 2 teaspoons lemon juice
- 2 tablespoons honey
- 3 tablespoons apricot jam/preserves
- A good glug of apricot brandy (or rum/cognac)
- 2 teaspoons vanilla
- 3 tablespoons butter
- 1/2 teaspoon cinnamon
1) Preheat oven to 180C, grease the tart tin and line with the pastry, taking care to press into the very corner. Bake for approximately 10 mins or until just golden.
2) Quarter, core, and peel the all of the apples. Cut enough 2 Golden D and 1 large GS apple into thin, lengthwise slices and toss them in a bowl with the lemon juice. Reserve them for the top of the tart.
3) Cut the rest of the apples into rough cubes and place in a pan to cook over low heat for about 20 minutes, stirring occasionally, until tender.
4) Mash up the apples chunks then beat in brandy, honey, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick and shiny.
5) Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles (or whatever you think looks pretty!).
6) In the previous appley pan gently heat the apricot jam with a glug of brandy until just bubbling, then quickly spoon over the tart as a glaze.
7) Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and serve warm or cold with whipping cream or a scoop of ice cream, or my favourite, some extra thick, low-fat greek yoghurt.
Et voile! Bon appetit 🙂