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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!).
The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
81 K 3.6/5 (11 reviews)
1 hour 45 min.
Easy
5.20 €
1 tart
7 IngredientsLast modified on: September 29th 2019
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.
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Step by step recipe
Stage 1 - ⌛ 5 min.
Melt 80 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 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.
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.
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 300 g sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or mould, following the tips here.
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.
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 | 290 RDI=110 % | 1,840 RDI=170 % | 1,220 RDI=190 % | 19,370 RDI=970 % | 81,110 RDI: 970 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=8 % | 60 RDI=9 % | 920 RDI=50 % | 3,860 RDI: 50 % |
How much will it cost?
- For 1 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, Tatin apples with mascarpone cream, Windfall apple jelly, Tarte Normande, Apple crisps, ... See them all 61
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Tatin apple diplomat tart, Peach and green tea tart, Shortbread apple tart, Blackcurrant and chestnut verrines, ... See them all 45
Caster sugar
Like these other recipes: Sugar syrup, Pear charlotte, Lemon tart, Pavlova, Pistachio panna cotta with custard, ... See them all 375
Butter
Like these other recipes: Four quarters, Spicy roast cauliflower gratin, Cocotte eggs with Comté, Fillet of pollack cooked in two stages, How to fry eggs well, ... See them all 493
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