A classic French indulgence from Alain Ducasse’s cookbook My Bistro Kitchen.
| Ingredients | ||
|---|---|---|
| 1 | tablespoon(s) | sugar (heaped) |
| 100 | g | plain flour |
| 1 | pinch | salt |
| 5 | tablespoon(s) | softened butter |
| 1 | egg | |
Mix the sugar, flour, and salt in a bowl.
Add the butter in small pieces. Add a splash of water and the egg, then quickly work everything together with your hands to form a smooth dough.
Shape into a ball, wrap in cling film, and chill in the refrigerator for 20 minutes.
Preheat the oven to 180°C.
| Ingredients | ||
|---|---|---|
| 150 | g | sugar |
Place the sugar in a tarte tin with just enough water to moisten it.
Heat the tin in the oven until the sugar melts into a golden caramel. Remove from the oven and leave to cool.
| Ingredients | ||
|---|---|---|
| 1.5 | kg | apples (such as Cox Orange) |
Peel, quarter, and core the apples.
Arrange some of the apple quarters, sliced into wedges, in a rosette pattern over the caramel. Layer the remaining apple quarters on top.
| Ingredients | ||
|---|---|---|
| 180 | g | crème double |
Roll out the pastry into a circle slightly larger than the tin.
Lay the pastry over the apples and tuck the edges down inside the tin.
Bake for about 40 minutes, until the pastry is crisp and golden and the apples are completely tender.
Remove the tart from the oven and let it cool for a few minutes.
Place a serving plate upside down over the tin and carefully invert the tart onto the plate.
Serve warm with well-chilled crème double.
Tip:
A traditional organic Breton cider makes the perfect accompaniment.
