Tarte aux Pomme from Gers
Use freshly ground cinnamon or mixed spice or sprinkle generously with Armagnac, the local spirit.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1 packet of filo pastry (you may not need it all)
50g butter, melted
3-4 dessert apples, e.g., Cox's Pippins
110g caster sugar
1 tsp cinnamon or mixed spice or 1 tablespoon of Armagnac (optional)
icing sugar
1 x 23-25.5cm round tart tin, preferably with a pop-up base.
Method
Preheat the oven to 180°C/Gas Mark 4.
Brush the tin with melted butter, cut 3 sheets of filo in half widthways, brush with melted butter, fold in half and arrange overlapping in the tin. Peel and cut the apples into chunks, sprinkle with plenty of sugar (plus cinnamon or mixed spice or Armagnac if using) and toss. The tin should be generously filled with fruit. Fold the edges of the filo back into the tart.
Divide another 3 sheets of filo into 4 pieces each. Brush generously with melted butter. Scrunch up each piece and arrange on top. Bake in the preheated oven for 1 hour approx. or until the apple is cooked and the pastry crisp and golden.
Pop the tart out of the tin onto a serving plate.
Dredge with icing sugar, serve warm with softly whipped cream.
Note: The apple may be par-cooked ahead, in which case it will take a shorter time to cook.
