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Lemon and grated apple tart

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You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced.

The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).

5,5083.6/5 for 7 ratings

Grade this recipe:

54321

Last modified on: September 29^th 2019

For 1 tart, you will need:

• 1 80 g butter
• 2 2 lemons
• 3 1 kg 250 g apple
• 4 100 g caster sugar
• 5 10 g Vanilla sugar
• 6 2 eggs
• 7 300 g Sweetcrust pastry (pâte sablée)
• Total weight: 2,100 grams

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
52 min.	50 min.	1 hour 42 min.

Keeping: 1 or 2 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?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

Melt 80 g butter in a small pan over low heat.

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Stage 2 - 4 min.

Zest 2 lemons into a bowl.

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Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

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Stage 4 - 10 min.

Peel 1 kg 250 g apple.

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Stage 5

Coarsly grate the apples...

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Stage 6 - 15 min.

...and add to the bowl, drizzling lemon juice over each time to prevent the apple oxidizing and turning brown.

Prepare all the apples like this.

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Stage 7 - 2 min.

Pour any remaining lemon juice in with the apples. Add 100 g caster sugar, 10 g Vanilla sugar and the melted butter.

Mix well.

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Stage 8 - 2 min.

Break 2 eggs into a high-sided container and whisk for a few seconds to liquify.

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Stage 9 - 1 min.

Pour the eggs into the bowl...

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Stage 10 - 1 min.

...and mix again thoroughly.

Your tart filling mixture is ready.

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Stage 11 - 10 min.

Preheat the oven to 410°F (210°C).

Use 300 g Sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or mould, following the tips here.

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Stage 12 - 3 min.

Fill the pastry case with the apple filling.

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Stage 13 - 45 min.

Bake for about 45 minutes.

Do watch towards the end of cooking to make sure that the top of the tart doesn't burn. If the top looks cooked before the underneath is done, cover the tart with a sheet of aluminium foil.

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Stage 14

Leave to cool on a wire rack.

Serve cold or warm.

Remarks

For a more rustic touch, leave the apples unpeeled. Just rinse them well, then grate with the skins on. You can use shortcrust pastry instead of sweetcrust.

The combination of apples and lemon tends to give off quite a lot of juice so, if you are using a dessert ring, do watch out for this leaking onto the baking sheet.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,366 Kcal or 14,093 Kj	40 gr	409 gr	177 gr
168 %	16 %	39 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
160 Kcal or 670 Kj	2 gr	19 gr	8 gr
8 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,366 Kcal or 14,093 Kj	40 gr	409 gr	177 gr
168 %	16 %	39 %	27 %

% 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?

• For 1 tart : 5.20 €

Note : These prices are only approximate

Change currency:

Source

Based on one of Patrick's recipes, who I hope will forgive my adaptation.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Apple Pie, Quince and apple compote, Rice pudding with fruit and nuts, Express apple tart, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Exotic fruit tart, Bounty-style tart for Alison, Simple maple-syrup tart, How to make a good pastry tart case , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Fraisier (French strawberry cake), Two-coloured chocolate-orange tart, Crusty pistachio, almond and apricot flan, Tatin apples with mascarpone cream, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Stock-pot fish , Doughnuts, Foie gras fingers, New hamburger buns, ... All

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