Recipes

You can use the recipe search box below to find some tasty new recipes.

Apple Tart

To make the pate sucree sieve the flour and salt into a basin and rub in the butter to a granular texture. Make a bay in the centre, add the eggs and sugar and mix the ingredients into a light smooth paste. Line a 20cm/8in flan ring with approximately 1/2lb/225g of the paste.

Peel, core and slice the apples. Place into a pan with the remainder of the ingredients and 1tbsp of water and partly cook. Allow to cool.

Place the mixture into the lined flan ring. Roll out the remainder of the paste, moisten the edges and cover the apple. Seal the edges and brush with water and sprinkle with caster sugar. Bake at 215¡C, gas mark 7, 425¡F for 30-35 minutes.

Place the tart on a dÕoyley on a silver dish and serve accompanied with the sauce.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

12oz pate sucree 350g
1lb 10oz cooking apples 750g
2oz sultanas 60g
4.5oz demerara sugar 125g
2g ground cinnamon
1/2 lemon zest
2 1/4cups sauce Anglaise 18floz/630ml

For the pate sucree:

18oz flour 18oz
2g salt
11oz butter 300g
2 eggs, beaten
4.5oz caster sugar 125g

For the sauce Anglaise:

3 1/2cups milk 1 3/4pt/1l
few drops vanilla essence
4.5oz sugar 125g
9 egg yolks

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community

Newsletter

Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you