Cooking-ez.com

1,000 easy and fully explained recipes, with 12,153 photos and 79 videos

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...

13,1954.0/5

Grade this recipe

Last modified on: November 2nd 2016

For 1 Bonnevaux apple tart, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
27 min.1 hour40 min.2 hours 7 min.
Preservation:
Several days in the fridge, covered with plastic film.
At what time?
Work this out...

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 by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple crisps, Clafoutis "Marie-Antoinette", Express apple tart, Norman flambéed apples, Sweet pancake rolls from Brittany, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Fresh pasta dough, Walnut short bread, Linzer torte, Half-cooked chocolate cake with raspberry coulis, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Tomato tatin, Fish in a sesame crust, Fillets of sole Dieppoise, Cookies, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Gougères, Little vanilla, clementine and chestnut verrines, Household cake (Gâteau de ménage), Doughnuts, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

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.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page