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!).
67 K 3.6/5 (11 reviews)
1 hour 45 min.
Easy
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
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 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 €
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
Like these other recipes: Little apple and verbena tarts, Invisible apple cake, Norman flambéed apples, Caramelised apple pie, Brioche Tatin, ... See them all 56
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Bounty-style tart for Alison, Tarte Bourdaloue, Tatin apple diplomat tart, How to roll out pastry for a tart, ... See them all 43
Caster sugar
Like these other recipes: Crème caramel, You should not leave egg yolks in contact with sugar, Paris flan filling, Caramelized apple rice pudding, Cherry clafoutis, ... See them all 361
Butter
Like these other recipes: Doughnuts, Broccoli salad with chervil-lemon mayonnaise, Nonettes, Kouign-amann brioche, Aperitif rolls, ... See them all 470
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.