Apple Crème Tart

Fall is the season for apples, here in Dubai they are available all year round, but I know it is not the case in many parts of the world. The best apples to use are granny smith as they have a slight tartness that balances the sweetness of the crème pâtissier and they hold their texture. This tart is really to die for, deliciously balanced and looks so pretty. It is easy to make but takes time to prepare, so I recommend you start a day ahead and prepare the crust and the crème pâtissier and then finish the rest of the steps on the day you wish to bake it. You can play around with filling and use nuts, spices or even a different fruit. It is a technique, and therefore you have plenty of freedom to experiment with fillings. As always, I encourage my followers to experiment and put their own touch to the recipe.

Yield: 2 tarts

Preparation Time: 35 minutes

Start to finish: 1 hour 5 minutes

baking: 30 minutes

Ingredients:

1 recipe sweet shortcrust pastry

1 recipe creme pâtissier

4 granny smith apples

4 tablespoons jam

2 tablespoons hot water

1 ½ tablespoon melted butter

A squeeze of lemon

Method:

· Prepare the sweet shortcrust pastry following the instructions here. Split the dough into two equal discs and place in the fridge for a minimum of 2 hours.

· Remove the discs from the fridge 20 minutes before rolling then roll it to the size of a 25 cm shallow tart tin. Prick the base with a fork, cut away the excess dough with a knife and place in the freezer for 20 minutes. Please read the notes below.

· Meanwhile, prepare the crème pâtissier.

· Place half the creme pâtissier in one and the rest in the other tart shell.

· Cut the apple in quarters working one by one and remove the core.

· Slice thinly and lay as you wish on top of the creme, brush with melted butter and bake at 180 C preheated oven on fan setting for 30 minutes

· Dilute the jam with 2 tablespoons water and one squeeze of lemon and glaze the top of the tart using a brush when cooled.

· Dust with cinnamon powder and serve.

Notes:

· It is easier to prepare step 1, 2 and 3 the day before.

· The second crust can be frozen for later use.

· Use any firm apple.

· This recipe makes 2 tarts, and when baked they are suitable for freezing up to 2 months. Warm it up from frozen in a 180C preheated oven for 10 to 15 minutes.

· Serve warm or cold as is or with ice cream or custard.

Per Serving: 3954 Calories; 189g Fat (42.4% calories from fat); 57g Protein; 519g Carbohydrate; 21g Dietary Fiber; 896mg Cholesterol; 1938mg Sodium.