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PrintFRENCH APPLE TART WITH PECANS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 180°C / 350°F / Gas mark 4.
- The Pastry: Blend butter and egg yolk until smooth and creamy. Add flour and water, blend again until dough just comes together.
- Transfer to a lightly floured work surface and knead until smooth. Wrap in clingfilm and chill for half an hour.
- Allow pastry to return to room temperature before rolling out and lining a 9-inch loose-bottomed flan tin.
- The Filling : Spread half the apple slices over pastry, then top with remaining apple slices arranged in neat concentric circles, overlapping to fill shell completely.
- Sprinkle with sugar and cinnamon and dot with butter.
- Bake the tart on a baking tray for an hour or until apples are browned and pastry is golden.
- Remove from oven and stand for 10-12 minutes before lifting tart from tin.
- Heat the apricot jam and lemon juice for 5-7 minutes or until bubbling. Strain, then brush over apple slices to glaze and scatter chopped pecans over the glazed tart.
INGREDIENTS
The Filling
- 50 grams caster sugar
- ½ teaspoon ground cinnamon
- 4 apples, Golden Delicious, peeled, cored and thinly sliced
- 50 grams unsalted butter, cut into small pieces
The Pastry
- 250 grams plain flour
- 90 grams unsalted butter, cut into small pieces
- 50 ml cold water
- 1 medium egg yolk
The Glaze
- 75 grams apricot jam
- 1 tablespoon lemon juice
- 25 grams chopped pecans
13 comments for “French Apple Tart with Pecans”
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