Recipe for Besancon apple tart
It’s now one of our favourites. Pears, gooseberries, apricots, rhubarb and plums are also good and the custard could be flavoured with a little cinnamon instead of vanilla.
Serves 10-12
Pastry: 225g (8oz) plain flour 170g (6oz) butter Pinch of salt 1 tsp icing sugar A little beaten egg or egg yolk and water to bind
Filling: 2-3 Worcester Pearmain or Golden Delicious apples
300ml (½ pint) cream
2 large or 3 small eggs
2 tbsp castor sugar
1 tsp pure vanilla essence
4-6 tbsp apricot glaze (see below)
1 x 12 inch (30.5cm) tart tin or 2 x 7 inch (18cm) tart tins
Make the shortcrust pastry in the usual way and leave to relax in a fridge for 1 hour. Line a tart tin (or tins) with a removable base and chill for 10 minutes. Line with paper, fill with dried beans and bake blind in a moderate oven 180C/350F\regulo 4 for 15-20 minutes. Remove the paper and beans, paint the tart with a little egg wash and return to the oven for 3 or 4 minutes. Allow to cool, then paint the base with apricot glaze.
Peel the apples, quarter, core and cut into even slices about one-eighth inch thick. Arrange one at a time as you slice to form a circle inside the tart. The slices should slightly overlap on the inside. Fill the centre likewise. Whisk the eggs well, with the sugar and vanilla essence, add the cream. Strain this mixture over the apples and bake at 180C/350F/regulo 4 for 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze and serve warm with a bowl of whipped cream.
NB: The apricot glaze here is essential for flavour not just for appearance.
Apricot glaze: 350g (12oz) apricot jam
Juice of ¼ lemon
2 tbsp water
Makes ½ pint approx
In a small stainless steel saucepan, melt the apricot jam with 1-2 tablespoons of juice or water. Push the hot jam through a nylon sieve and store in a sterilised airtight jar.
Melt and stir the glaze before use if necessary.
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