APPLE TART MAMAN BLANC

Preparation 40 minutes, plus chilling Cooking 30 minutes Serves 8 Simply the best apple tart… Here, we have used apples, but plums or cherries would be equally delicious.

FOR THE PASTRY

250g plain flour

125g room-temperature unsalted butter, diced

1 medium egg, plus

1 yolk

FOR THE FILLING

30g unsalted butter, melted

1 tbsp lemon juice

30g caster sugar, plus

2 tsp, for dusting

1 tbsp Calvados (optional)

2-3 Cox’s, Worcester or Braeburn apples, peeled, cored and cut into 6mm thick wedges

1 For the pastry, use a large bowl to rub together the flour, butter and a pinch of sea salt using your fingertips until it becomes sandy in texture. Create a well in the centre and add the egg. Work the flour and butter mixture into the egg, then press together to form a ball. Lightly flour your worksurface and knead with the palms of your hands until the pastry is consistently blended (30 seconds maximum). Be careful not to knead it too much or you will develop the gluten in the flour, and the pastry will lack the desired melting, crumbling texture when cooked. Wrap in cling film and chill for 30 minutes – this relaxes the pastry and reduces shrinkage during cooking.

2 Heat the oven to 210°C (190°C fan oven) gas mark 5. Roll the pastry out to a thickness of 2mm and use to line a 2cm x 18cm pastry ring. Place on a tray lined with greaseproof paper and chill for 20 minutes.

3 Mix together the butter, lemon juice, caster sugar and Calvados, if using. Lay the apple segments, tightly packed, into the base of the tart case. Brush with the melted butter mixture, dust liberally with the extra caster sugar and cook in the oven for 15 minutes. Brush the apples once again with the melted butter mixture and continue to cook for a further 10 minutes until the pastry becomes a light sandy colour and the apples have softened and caramelised.

4 Remove from the oven and allow to cool slightly before sprinkling with icing sugar and serving.