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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.
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
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