1,571 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Lemon and grated apple tart

Name: Lemon and grated apple tart
Prep time: 52 min
Cook time: 50 min
Total time: 1 h 42 min
Yield: 1 tart
Cuisine: French
Ingredients: 80 g butter; 2 lemons; 1 kg 250 g apple; 100 g caster sugar; 10 g vanilla sugar; 2 eggs; 300 g sweetcrust pastry (pâte sablée)

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!).

83 K 3.6/5 (11 reviews)547547

Duration

1 hour 45 min.

Difficulty

Easy

Last modified on: September 29^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

55 min.

Cooking

50 min.

All in all

1 hour 45 min.

Preparation 55 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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

Stage 2 - ⌛ 4 min.

Zest 2 lemons into a bowl.

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.

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.

Stage 8 - ⌛ 2 min.

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

Stage 9 - ⌛ 1 min.

Pour the eggs into the bowl...

Stage 10 - ⌛ 1 min.

...and mix again thoroughly.

Your tart filling mixture is ready.

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.

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.

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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

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

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	87 g RDI=33 %	58 g RDI=80 %	922 kcal RDI=46 %	3,862 kJ RDI=46 %
Whole recipe	286 g RDI=441 %	1,841 g RDI=695 %	1,224 g RDI=1,677 %	19,372 kcal RDI=969 %	81,110 kJ RDI=969 %