Snacks & baking
Tart
A baked dish of filled pastry, a staple of French and European baking. Crisp on the outside, it can be sweet (fruit, custard) or savory (vegetables, cheese), and is enjoyed warm or cold.
Ingredients
Ingredients
Pâte
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the flour, icing sugar and salt. Add the cold butter and rub it in with your fingertips until the texture is sandy.
- Mix in the egg and quickly gather the dough without overworking it. Flatten into a disc, wrap and rest for 30 minutes in the cool.
- Preheat the oven to 180 °C (355 °F). Roll out the dough between two sheets of baking paper to 3 mm thick, then line a 24 cm tart tin.
- Prick the base with a fork, cover with baking paper weighted with dried beans and blind-bake for 15 minutes.
- Remove the weights. Arrange the sliced apples in a rosette on the base.
- Whisk the eggs with the sugar, cream, cornstarch and cinnamon. Pour over the apples.
- Bake for 25 to 30 minutes until the filling is set and golden. Let it cool slightly before unmoulding.
Variations and tips
Savory tart. Omit the sugar and cinnamon, and add 100 g of lardons and 80 g of grated Gruyère to the filling.
With what you can find here. If you don't have thick cream, use liquid cream and let it reduce for 5 minutes.
More ideas
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French
Limousin
Breton
French
French
Lorraine
Original Ecomely recipe.