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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!).

54K 11 3.6

Last modified on: September 29^th 2019

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For 1 tart, you will need:

1 2.9 oz butter
2 2 lemons
3 2 lb + 12.0 oz apple
4 3.5 oz caster sugar
5 0.4 oz Vanilla sugar
6 2 eggs
7 10.6 oz Sweetcrust pastry (pâte sablée)

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
52 min.	50 min.	1 hour 42 min.

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Step by step recipe

Stage 1 - 5 min.

Melt 2.9 oz butter in a small pan over low heat.

Stage 2 - 4 min.

Zest 2 lemons into a bowl.

Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.

Peel 2 lb + 12.0 oz 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 3.5 oz caster sugar, 0.4 oz Vanilla sugar and the melted butter.

Mix well.

Stage 8 - 2 min.

Break 2 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 10.6 oz 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
3,540 Kcal or 14,821 Kj	43 gr	424 gr	189 gr
177 %	17 %	40 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	2 gr	20 gr	9 gr
8 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,540 Kcal or 14,821 Kj	43 gr	424 gr	189 gr
177 %	17 %	40 %	29 %

% 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 1 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: Brioche Tatin, Apple custard tart, Cochelin d'Evreux, Sweet pancake rolls from Brittany, Norman flambéed apples, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Exotic fruit tart, Plum tart, Plum tart "En passant par la Lorraine", Key Lime Pie for Jeremy, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's apple and almond cake, Gravlax, Sushi, Strawberries in a thyme and lemon-flavoured red wine reduction, Panettone, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Cannelés, French toast "cordon bleu", Hollandaise sauce, Oaty walnut cake , ... All

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