Lemon and grated apple tart


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!).
53K 11 3.6
Grade this recipe:

Last modified on: September 29th 2019

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Lemon and grated apple tart
Melt 80 g butter in a small pan over low heat.

Stage 2 - 4 min.
Lemon and grated apple tart
Zest 2 lemons into a bowl.

Stage 3 - 4 min.
Lemon and grated apple tart
Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.
Lemon and grated apple tart
Peel 1 kg 250 g apple.

Stage 5
Lemon and grated apple tart
Coarsly grate the apples...

Stage 6 - 15 min.
Lemon and grated apple tart
...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.
Lemon and grated apple tart
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.
Lemon and grated apple tart
Break 2 eggs into a high-sided container and whisk for a few seconds to liquify.

Stage 9 - 1 min.
Lemon and grated apple tart
Pour the eggs into the bowl...

Stage 10 - 1 min.
Lemon and grated apple tart
...and mix again thoroughly.

Your tart filling mixture is ready.

Stage 11 - 10 min.
Lemon and grated apple tart
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.
Lemon and grated apple tart
Fill the pastry case with the apple filling.

Stage 13 - 45 min.
Lemon and grated apple tart
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
Lemon and grated apple tart
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,540 Kcal or 14,821 Kj43 gr424 gr189 gr
177 %17 %40 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
169 Kcal or 708 Kj2 gr20 gr9 gr
8 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
3,540 Kcal or 14,821 Kj43 gr424 gr189 gr
177 %17 %40 %29 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, Nuts
How much will it cost?
  • For 1 tart : 5.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Warm apple feuillantines, Sweet pancake rolls from Brittany, Clafoutis "Marie-Antoinette", Caramelized apple "moelleux" cake, Caramelized apple rice pudding, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to bake blind , How to roll out pastry for a tart, Strawberry Verveine Tart , Pear tart with almond cream, Lemon Tart / Meringue Pie, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Poppy seed and lemon cake, Stewed rhubarb, Confit of quinces in Macvin, Apple crisps, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Kouign-amann brioche, The total turnip, Paimpol salad, Langoustine gratin, ... All
Other recipes you may also like
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Nanterre brioche
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
265K3.8 2 hours 26 min. September 10th 2018
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
369K 24 31 min. December 29th 2019
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
404K4.4 2 hours 49 min. February 5th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 e-mail address 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