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Bonnevaux apple tart

Name: Bonnevaux apple tart
Prep time: 1 h 27 min
Cook time: 40 min
Total time: 2 h 7 min
Yield: 1 Bonnevaux apple tart
Cuisine: French
Ingredients: 250 g flour; 125 g butter; ½ teaspoon fine (or table) salt; 30 g caster sugar; 100 ml milk; 1 kg apple

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...

56 K 3.9/5 (28 reviews)

2 hours 7 min. difficulté

Easy

2.80 €

1 Bonnevaux apple tart

6 Ingredients

Last modified on: November 2^nd 2016

For 1 Bonnevaux apple tart, you will need:

1 250 g flour
2 125 g butter
3 ½ teaspoon fine (or table) salt
4 30 g caster sugar
5 100 ml milk
6 1 kg apple
Total weight: 1,510 grams

Times for this recipe

Preparation: 30 min.

Resting: 1 hour

Cooking: 40 min.

All in all: 2 hours 7 min.

When should you start or finish this recipe?

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: 250 g flour, 125 g butter, ½ teaspoon fine (or table) salt and 30 g 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 100 ml 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.

Stage 5 - ⌛ 5 min.

Preheat the oven to 360°F (180°C).

Roll out the pastry and line the tin or mould.

Stage 6 - ⌛ 10 min.

Peel1 kg apple, remove the core and slice thinnly.

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.

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	30 RDI=10 %	340 RDI=30 %	120 RDI=20 %	2,510 RDI=130 %	10,510 RDI: 130 %
Per 100 g	2 RDI=1 %	20 RDI=2 %	7 RDI=1 %	170 RDI=8 %	700 RDI: 8 %