|Preparation||Resting||Cooking||Start to finish|
|27 min.||1 hour||40 min.||2 hours 7 min.|
Prepare the pastry casePut into a food-mixer bowl: 250 g flour, 125 g butter, ½ teaspoon fine (or table) salt and 30 g caster sugar.
|2||Start beating and continue until evenly mixed and "short" (a light crumby texture).||5 min.|
|3||Leave the beater running and pour in a scant 100 ml milk, just enough to give a smooth dough (adjust the amount of milk as necessary - this might be a little more or less than indicated).||2 min.|
|4||Gather the dough into a ball, then shape into a flat "cake" and wrap with plastic film.
Refrigerate for at least 1 hour or overnight.
|5||Preheat the oven to 360°F (180°C).
Roll out the pastry and line the tin or mould.
|6||Peel1 kg apple, remove the core and slice thinnly.
Fill the pastry case, keeping the apple slices well packed together.
|7||Bake for about 40 minutes, watching the pastry for colour.||40 min.|
For 1 Bonnevaux apple tart : 2.77 €
|Apple: You can check-out other recipes which use it, like for example: Windfall apple jelly, Apple Strudel, Apple and almond gratin, Tart Tatin, Apple charlotte with toasted brioche, ... [All]|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Carbonnade, Tomato foccacia, Oaty walnut cake , Fish in a sesame crust, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Foie gras fingers, Saltimbocca, Morel risotto with Vin Jaune and Mont d'Or, Ramekins of duchess potatoes, ... [All]|
|Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Toasted almond cake, Chocolate tart, Polenta, Chocolate eclairs, ... [All]|
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