The weather is cooling down slowly and yesterday we took our first lunch in the garden with the smell of the Frangipani tree and Jasmine flowers. It is finally time for us to have more outdoor activities and picnics!
For the weekly famous Fiesta Friday, I prepared a very easy and delicious Tart that I call my Autumn Apple Tart (although it can easily be eaten in all four seasons). It’s made with a pâte sablée, apples, and a creamy egg custard.
Ingredients: (for the crust/pâte sablée)
- 300g of plain flour/all purpose flour
- 125g of soft butter
- 100g of icing sugar
- A pinch of salt
- 1 egg
- 25ml of milk
- In a bowl add the flour, the salt, and the icing sugar, (you can do the same procedure with a food processor).
- With your fingertips, start to mix the dry ingredients.
- Add the butter and mix until combined.
- Add the egg and mix until the dough becomes assembled.
- Slowly add the milk and mix until it holds a perfect ball (maybe more or less milk depending on the quality of the flour and the size of the egg).
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease a deep tart pan, (my tart pan is 30 cm and 4cm deep).
- Roll your dough between two big sheets of parchment paper.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper.
- With a fork, poke the bottom of your dough and set aside.
- Preheat the oven to 180C degrees.
Ingredients: (for the filling)
- 5 apples (golden)
- 1 tablespoon of soft butter
- 50g of brown sugar
- 250ml of whipping cream
- 2 medium eggs
- 2 tablespoons of caster sugar
- A few roasted almond slice
- Icing sugar
- Wash and peel the apples.
- Cut out the seeds.
- Cut the apples into cubes.
- In a pan add the butter and the apple cubes.
- Pour the sugar and cook over a medium heat until the apples become half soft but not caramelized.
- Stir constantly with a wooden spoon.
- When the apples are ready, remove from the heat and pour the mixture into the bottom of your crust.
- In a bowl pour the whipping cream, the sugar, and the two eggs.
- Whisk gently all the ingredients.
- Pour the mixture on the top of the apples and bake for 45 minutes (more or less depending on the oven).
- Remove from the oven when the crust is golden.
- Sprinkle the entire surface with the sliced almonds.
- Dust generously with the icing sugar.
This is a very nice and rich apple tart, served warm with a flavorful tea on the side!