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...
59 K 3.9/5 (28 reviews)459481
Last modified on: November 2nd 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.
Refrigerate for at least 1 hour or overnight.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 10 min.
Peel1 kg 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=3 % | 22 g RDI=8 % | 7 g RDI=10 % | 166 kcal RDI=8 % | 697 kJ RDI=8 % |
| Whole recipe | 31 g RDI=48 % | 335 g RDI=127 % | 115 g RDI=158 % | 2,510 kcal RDI=126 % | 10,510 kJ RDI=126 % |
How much will it cost?
For 1 Bonnevaux apple tart
2.80 €
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)
Milk
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