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!).
65 K 3.6/5 (11 reviews)
1 hour 45 min.
Easy
3 tarts
7 IngredientsLast modified on: September 29th 2019
For 3 tarts, you will need:
- 1
240 g butter - 2
6 lemons - 3
3 kgs 750 g apple - 4
300 g caster sugar - 5
30 g vanilla sugar - 6
6 eggs - 7
900 g sweetcrust pastry (pâte sablée) - Total weight: 6,300 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 50 min.
All in all: 1 hour 45 min.
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 240 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 3 kgs 750 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 300 g caster sugar, 30 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 900 g sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or mould, following the tips here.
Use 900 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.
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 | 860 RDI=330 % | 5,520 RDI=520 % | 3,670 RDI=560 % | 58,120 RDI=2,910 % | 243,330 RDI: 2,910 % |
| 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 % |
How much will it cost?
- For 3 tarts : 15.65 €
- Per tart : 5.25 €
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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
Like these other recipes: Tarte Jurassienne, Clafoutis "Marie-Antoinette", Apple and Blackcurrant Brioche Pies, Tarte à l'coloche, Rice pudding with fruit and nuts, ... See them all 55
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Pear and lime meringue pie, Rhubarb-hazelnut tart, Exotic fruit tart, Tarte Bourdaloue, ... See them all 43
Caster sugar
Like these other recipes: Apple and almond gratin, Pain perdu, "BN style" chocolate-filled biscuits, Little vanilla, clementine and chestnut verrines, How to succeed in making sabayon (syllabub), ... See them all 357
Butter
Like these other recipes: Tart Tatin, Shortcrust pastry (pâte brisée), Galette Charentaise, Nicholas's fish, Fish in white wine, ... See them all 461
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