Friday, September 2, 2011

Raymond Blanc's apple tart

A basic apple pie/tart, French style.

Four elements: the pastry, the apples, calvados butter and custard filling.

First make the pastry

Mix 250 gram flower, salt and 125 gram butter. Mix.

Add one egg and a dash of water. Mix and set aside for half an hour in the fridge.

Roll the pastry until it's 2 mm thin. Line the pastry in a tart form. Make holes in the bottom with a fork.

Apple
Peel four apples, take out the core and cut in chunky slices. Arrange in the tart form.

Calvados butter
Melt butter, squeeze a little lemon, add sugar and some calvados. Brush over the apples in the tart.

Bake in the over for 10 minutes (220 degrees) and 20 minutes (200 degrees).

Custard filling
Double cream, egg and 50 gram sugar, whisk.

Take tart out of the oven. Sprinkle a little sugar and pour the custard filling over the tart and bake for another 10 minutes.

Not perfect yet, the oven temperature was a bit too high at one point. The pie wasn't quite "golden brown". And I didn't have any double cream, so I made the custard filling with milk, sugar and egg yolk.

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