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...
12,5734.0/5
Last modified on: November 2nd 2016
For 1 Bonnevaux apple tart, you will need:
- 1
250 g flour - 2
125 g butter - 3
½ teaspoon fine (or table) salt - 4
30 g caster sugar - 5
100 ml milk - 6
1 kg apple - Total weight: 1,509 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 27 min. | 1 hour | 40 min. | 2 hours 7 min. |
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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
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.
Start beating and continue until evenly mixed and "short" (a light crumby texture).Stage 3
2 min.
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
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.
Stage 6
10 min.
Peel1 kg apple, remove the core and slice thinnly.Fill the pastry case, keeping the apple slices well packed together.
Stage 7
40 min.
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.
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
How much will it cost?
For 1 Bonnevaux apple tart : 2.77 €
Source: Home made.
More recipes?
This recipe use (among others) | Apple: You can check-out other recipes which use it, like for example: Caramelised apple pie, Four quarters (adding fruit), Windfall apple jelly, Tarte Jurassienne, Apple Batter Puddings, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Pogne de Romans, Flamiche, Chestnut Fudge Cupcakes, Oat shortbread biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Scrambled eggs with butter-fried bread and fresh spinach, Almond mug cake for Mary, Roscoff loaf, Couscous, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Gougères, Flognarde, Crème brulée, Chaud-froid of grapefruit, pineapple and lime custard , ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.