Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all!
It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...
It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...
47 K 3.9/5 (28 reviews)
2 hours 7 min.
Easy
3 Bonnevaux apple tart
6 IngredientsLast modified on: November 2nd 2016
For 3 Bonnevaux apple tart, you will need:
- 1
2 lb + 9.2 oz flour - 2
13.6 oz butter - 3
1.5 teaspoon fine (or table) salt - 4
3.2 oz caster sugar - 5
10.6 oz Milk - 6
6 lb + 9.6 oz apple
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 2 hours 7 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.
Prepare the pastry case
Put into a food-mixer bowl: 2 lb + 9.2 oz flour, 13.6 oz butter, 1.5 teaspoon fine (or table) salt and 3.2 oz caster sugar.Stage 2 - 5 min.
Start beating and continue until evenly mixed and "short" (a light crumby texture).
Stage 3 - 2 min.
Leave the beater running and pour in a scant 10.6 oz Milk, just enough to give a smooth dough (adjust the amount of milk as necessary - this might be a little more or less than indicated).
Stage 4 - 1 hour
Gather the dough into a ball, then shape into a flat "cake" and wrap with plastic film.
Refrigerate for at least 1 hour or overnight.
Refrigerate for at least 1 hour or overnight.
Stage 5 - 5 min.
Stage 6 - 10 min.
Peel6 lb + 9.6 oz apple, remove the core and slice thinnly.
Fill the pastry case, keeping the apple slices well packed together.
Fill the pastry case, keeping the apple slices well packed together.
Stage 7 - 40 min.
Bake for about 40 minutes, watching the pastry for colour.
Remarks
Of course you can glaze the tart, but this is not really in the rustic spirit of the original (for once). Instead, simply sprinkle a little caster sugar over the apples 10 minutes before the tart goes in the oven.
To really make this tart just like my grandmother made it, try to use the very early "harvest-time" apples, though they can be hard to come by these days.
To really make this tart just like my grandmother made it, try to use the very early "harvest-time" apples, though they can be hard to come by these days.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 1,010 RDI=100 % | 350 RDI=50 % | 7,530 RDI=380 % | 31,530 RDI: 380 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 170 RDI=8 % | 700 RDI: 8 % |
How much will it cost?
- For 3 Bonnevaux apple tart : 8.35 €
- Per Bonnevaux apple tart : 2.80 €
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: Alsatian apple tart, Quince and apple compote, Autumn apple and plum crumble pie, Baked apples from St Aubin le Vertueux, Tarte Jurassienne, ... See them all 56
Flour
Like these other recipes: Langoustine sabayon tart, Antoinette's caramelized apple cake, Jam doughnuts, Rabbit civet "à la normande", Plain cake, ... See them all 201
Butter
Like these other recipes: Smooth mixed vegetable soup, Rich hazelnut buttercream, Croque-monsieur gourmand, Salmon and Spinach Gratin, Pan-baked hash brown (Hash-brown casserole), ... See them all 468
Milk
Like these other recipes: Prune Far, Pesto crackers, Bechamel sauce, Polpete, How to heat milk without it catching on the bottom of the pan, ... See them all 60
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010233 K5 2 hours 30 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011532 K4.6 1 hour 35 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021343 K5 50 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017938 K 54 20 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...February 21th 2011405 K 24.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.