If you have windfall apples this is the recipe for you. However, this tart can also be made with apples, pears, plums, raspberries, strawberries..... or a mix of fruits. It is a cooked tart with a custard filling, that can be eaten hot or cold. Once you have made it once, you will definitely want to make it again, and of course it will be easier the next time round.
The trick to a good pastry is not to over handle it and to make sure that it is cold before putting it in the oven. Hence the reason I keep mentioning to put it in the fridge.
Windfall Apple Tarte Francaise
5oz (125g) plain flour
11/2oz (30g) icing sugar
3oz (75g) butter
A small amount of cold water
3 medium sized cooking apples (or equivalent windfall)
4oz (100g) raspberries – or another cooking apple
5 floz (150ml) milk
2 floz (50ml) cream
1 large egg
2oz (50g) caster sugar
- Grease your 9” flan tin well. Put it in the fridge.
- Put the flour, icing sugar and butter in a large mixing bowl. Rub the butter into the flour to make a fine breadcrumb texture. Add enough cold water very carefully to make a firm dough. If you put too much water in add a little more flour.
- Roll it out and place in the cold baking tin. Put in fridge.
- Turn the oven on to180° /350°/ Gas mark 4.
- Peel, core and slice the apples.
- Prettily place the apples on the pastry, then add the raspberries. Put in fridge.
- In a measuring jug put the milk, cream, egg and sugar. Whisk until well mixed.
- Pour over the pastry and fruit.
- Put in the oven for about 30 minutes.
- When serving cold, it is nice to sieve a little icing sugar on the top as a decoration.
For a downloadable pdf click Tarte Française