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Apple tart

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients (serves 6):


Making the tart:

Dust your work surface with flour.
Make pastry the night before and leave to rest in a cool place.
Roll out pastry.
Preheat oven to 160°C (325°F), and grease flan or pie dish.
Cut out pastry, round the bottom of the flan dish you are planning to use, leaving 2cm around the edge.
Arrnage in flan dish, folding excess up sides for edges, pirck with a fork and put to one side for 15 minutes.
Bake blind for 15 minutes.

Making the filling:
Stew the apple in a pan, with 70g butter, two slices bananas and four apples, cut into chunks.
Cover and leave to cook over a gentle heat for 10 minutes. Add juice of one lemon to prevent discolouration and bring out flavour.
Leave to cook for 15 minutes.

Take pastry out of oven, fill with compote.
Cut remaining 6 apples into quarters, then slice.
Arrange on top of compote, bake for 15 minutes.
Sprinkle liberally with brown sugar to top.

Grape coulis:
Mix grapes and juice of one lemon.
Force through seive.
Pour into a bowl.
Serve with tart.
Advice: Great with a glass of cider!

User comments

another free recipe every day

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