1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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!).

57K 3.6/5 based on 11 reviews

Last modified on: September 29^th 2019

Keywords for this recipe:

For 2 tarts, you will need:

1 160 g butter
2 4 lemons
3 2 kgs 500 g apple
4 200 g caster sugar
5 20 g Vanilla sugar
6 4 Eggs
7 600 g Sweetcrust pastry (pâte sablée)
Total weight: 4,200 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long will 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 160 g 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 2 kgs 500 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 200 g caster sugar, 20 g 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 600 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
38,745 Kcal or 162,218 Kj	573 gr	3,682 gr	2,449 gr
1,937 %	220 %	347 %	371 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
923 Kcal or 3,864 Kj	14 gr	88 gr	58 gr
46 %	5 %	8 %	9 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
19,373 Kcal or 81,111 Kj	286 gr	1,841 gr	1,224 gr
969 %	110 %	174 %	186 %

% 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 2 tarts : 10.41 €
Per tart : 5.21 €

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)

	Apple: You can check-out other recipes which use it, like for example: Bonnevaux apple tart, Four quarters (adding fruit), Apple Batter Puddings, Caramelized apple and walnut cake, Apple Strudel, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , How to roll out pastry for a tart, Blackcurrant and chestnut verrines, Apple-almond shortbread tart, Bounty-style tart for Alison, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Chocolate cream with a crunch, irish coffee mousse, Caramelized brioche with pear and kiwi, Macaronade mixture, Soft fruits in sabayon, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Fish "à la Bordelaise", Green beans with tomatoes, Beurre d'escargot, How to prevent butter burning during cooking, ... All

Other recipes you may also like

Tartiflette

A personal version of a classic recipe from Savoy.
591K 14.6 1 hour 27 min. September 16^th 2019

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 3^rd 2020

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
263K 13.9 1 hour 14 min. October 13^th 2010

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7^th 2013

Liège waffles

Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
252K5 1 hour 55 min. July 12^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.