Lemon and grated apple tart
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!).
The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
20,8623.7/5 for 9 ratings
Grade this recipe: Last modified on: September 29th 2019
For 1 tart, you will need:
- 0
80 g butter - 1
2 lemons - 2
1 kg 250 g apple - 3
100 g caster sugar - 4
10 g Vanilla sugar - 5
2 eggs - 6
300 g Sweetcrust pastry (pâte sablée) - Total weight: 2,100 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 52 min. | 50 min. | 1 hour 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Melt 80 g butter in a small pan over low heat.
Stage 3 - 4 min.
Squeeze the lemon juice and keep this handy.
Stage 4 - 10 min.
Peel 1 kg 250 g apple.
Stage 5
Coarsly grate the apples...
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.
Prepare all the apples like this.
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.
Mix well.
Stage 9 - 1 min.
Pour the eggs into the bowl...
Stage 10 - 1 min.
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.
Use 300 g Sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or mould, following the tips here.
Stage 12 - 3 min.
Fill the pastry case with the apple filling.
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.
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.
Stage 14
Leave to cool on a wire rack.
Serve cold or warm.
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.
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.
Keeping:
1 or 2 days in the fridge, covered with plastic film.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 % |
How much will it cost?
- For 1 tart : 5.20 €
Note : These prices are only approximate.
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: Tart Tatin, Stewed apple (compote), Caramelized apple and walnut cake, Four quarters (adding fruit), Caramelised apple pie, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Tarte Bourdaloue, Rhubarb tart, Chocolate tart, Pear tart with almond cream, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla sugar, Comtoise apple charlotte, Corsican tarts, Soft fruits in sabayon, Little vanilla, clementine and chestnut verrines, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Tart Tatin, Salmon "en papillote" with small vegetables, French custard tart, Breton sablé biscuit dough, Rosemary steamed fish, ... All |
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