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Bonnevaux apple tart


Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all!

It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...
14,3754.0/5 for 26 ratings
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Last modified on: November 2nd 2016

For 1 Bonnevaux apple tart, you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
27 min.1 hour40 min.2 hours 7 min.
Keeping: Several days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Bonnevaux apple tart : Photo of step #1

Prepare the pastry case

Put into a food-mixer bowl: 250 g flour, 125 g butter, ½ teaspoon fine (or table) salt and 30 g caster sugar.

Stage 2 - 5 min.
Bonnevaux apple tart : Photo of step #2
Start beating and continue until evenly mixed and "short" (a light crumby texture).

Stage 3 - 2 min.
Bonnevaux apple tart : Photo of step #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).

Stage 4 - 1 hour
Bonnevaux apple tart : Photo of step #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.

Stage 5 - 5 min.
Bonnevaux apple tart : Photo of step #5
Preheat the oven to 360°F (180°C).

Roll out the pastry and line the tin or mould.

Stage 6 - 10 min.
Bonnevaux apple tart : Photo of step #6
Peel1 kg apple, remove the core and slice thinnly.

Fill the pastry case, keeping the apple slices well packed together.

Stage 7 - 40 min.
Bonnevaux apple tart : Photo of step #7
Bake for about 40 minutes, watching the pastry for colour.

Remarks

Of course you can glaze the tart, but this is not really in the rustic spirit of the original (for once). Instead, simply sprinkle a little caster sugar over the apples 10 minutes before the tart goes in the oven.

To really make this tart just like my grandmother made it, try to use the very early "harvest-time" apples, though they can be hard to come by these days.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple charlotte with toasted brioche, Apple and Blackcurrant Brioche Pies, Tarte Jurassienne, Tart Tatin, Tatin apples with mascarpone cream, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cookies, Rabbit civet, Foie gras fingers, Béarnaise sauce, Saucipain, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Leek and tuna loaf, Sweet pastry, Lille style chicken, Chocolate mousse, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Mouna, Flognarde, Almond tuiles, Prune Far, Liège waffles, ... All

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