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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!).

69 K 3.6/5 (11 reviews)

1 hour 45 min. difficulté

Easy

5.20 €

2 tarts

7 Ingredients

Last modified on: September 29^th 2019

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For 2 tarts, you will need:

1 5.8 oz butter
2 4 lemons
3 5 lb + 8.0 oz apple
4 7.0 oz caster sugar
5 0.7 oz vanilla sugar
6 4 eggs
7 1 lb + 5.1 oz sweetcrust pastry (pâte sablée)

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Cooking: 50 min.

All in all: 1 hour 45 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 5.8 oz butter in a small pan over low heat.

Stage 2 - 4 min.

Zest 4 lemons into a bowl.

Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.

Peel 5 lb + 8.0 oz 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 7.0 oz caster sugar, 0.7 oz vanilla sugar and the melted butter.

Mix well.

Stage 8 - 2 min.

Break 4 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 1 lb + 5.1 oz 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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	570 RDI=220 %	3,680 RDI=350 %	2,450 RDI=370 %	38,750 RDI=1,940 %	162,220 RDI: 1,940 %
Per 100 g	10 RDI=5 %	90 RDI=8 %	60 RDI=9 %	920 RDI=50 %	3,860 RDI: 50 %
Per tart	290 RDI=110 %	1,840 RDI=170 %	1,220 RDI=190 %	19,370 RDI=970 %	81,110 RDI: 970 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten, Nuts

How much will it cost?

For 2 tarts : 10.45 €
Per tart : 5.25 €

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)

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