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 3 tarts, you will need:

1 1 cup butter
2 6 lemons
3 0 kg 15 g apple
4 1 ¹⁄₃ cup caster sugar
5 0 kg 2 g Vanilla sugar
6 6 Eggs
7 0 kg 4 g Sweetcrust pastry (pâte sablée)

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 1 cup butter in a small pan over low heat.

Stage 2 - 4 min.

Zest 6 lemons into a bowl.

Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.

Peel 0 kg 15 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 1 ¹⁄₃ cup caster sugar, 0 kg 2 g Vanilla sugar and the melted butter.

Mix well.

Stage 8 - 2 min.

Break 6 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 0 kg 4 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
58,118 Kcal or 243,328 Kj	859 gr	5,523 gr	3,673 gr
2,906 %	330 %	521 %	557 %

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 3 tarts : 15.61 €
Per 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)

	Apple: You can check-out other recipes which use it, like for example: Quince and apple compote, Invisible apple cake, Oatmeal and apple cookies, Apple and almond gratin, Baked apples from St Aubin le Vertueux, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Pear and lime meringue pie, Pear and chocolate tart with a hint of mint, Apple custard tart, How to make a good pastry tart case , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple paste, Pistachio confectioner's custard, Chocolate rolls (petits pains), Crêpes Suzette, Chocolate mug cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: How to fry eggs well, Comtoise apple charlotte, Chocolate almond cookies, Flaky brownie brioche, Baked potoatoes with herb butter or cream , ... All

Other recipes you may also like

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21^th 2011

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
291K5 54 min. February 21^th 2011

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
237K4.1 38 min. February 21^th 2011

Chicken nems

Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
499K3.8 2 hours 21 min. April 6^th 2017

Big knife-cut chips (French fries)

These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
268K4.1 1 hour 19 min. February 21^th 2011

News list of cooking-ez.com

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