Bonnevaux apple tart

Step by step recipe:

  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.
  2. 5 min.Bonnevaux apple tart : Photo of step #2
    Start beating and continue until evenly mixed and "short" (a light crumby texture).
  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).
  4. 1 hourBonnevaux 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.
  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.
  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.
  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.

Source:

Home made.

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