Children’s sometimes have a hard time cutting perfect apple slices for an apple tart. So let’s try cutting them into pieces instead! Diced apples will look perfect on short crust pastry made from semi-whole wheat flour and light brown sugar. Add a little applesauce and quince jelly, and your apple tart will melt in your mouth and taste fabulous. To avoid having to line a tart pan, we simply fold the edges of the pastry dough over the fruit. Yum ... a good rustic apple tart cooked by little Opinel chefs!
For 6 servings
Preparation: 45 min
Refrigeration: 30 min
Baking time: 40 min
My Opinel kitchen knives:
Kitchen knife to cut butter, lemon and apples
Finger guard to protect my hand when holding food to be cut
For the pastry:
½ cup butter
1 Cup T80 or T110 semi-wholemeal or wholemeal flour
¼ cup light brown sugar
Pinch of salt
1 free-range egg
1 tbsp cold water
For the tart:
4 to 5 organic apples
5 tbsp apple sauce
3 tbsp quince jelly
Prepare the pastry dough.
With the kitchen knife, cut butter into small pieces. In a bowl, break the egg. In another bowl, mix the flour, sugar and a pinch of salt. Add the cut butter. Rub the butter into the flour with your fingertips until the mixture looks like coarse sand. Make a well in flour mixture and pour in the egg with a tablespoon of water. Continue mixing until the dough comes together. Place the dough on a floured surface and shape into a flat disc. Wrap the disc with plastic wrap and refrigerate for 30 minutes.
Roll out the dough.
Take a sheet of baking paper and flour it lightly. Place your dough in the center and roll it out using a rolling pin until you make a 13 to 14” diameter disc. If the dough sticks to the rolling pin, sprinkle with a little flour. Place the baking paper and the pastry on a baking sheet.
Preheat oven to 365°F (185°C).
Prepare the apples.
Cut the lemon in half and extract the juice. Pour into a bowl. Wash and dry the apples. With the kitchen knife, cut the apples into quarters and remove the core and seeds. Cut each quarter into 2 and then again, into 5 pieces. As you dice the apples, put the pieces in the bowl with the lemon juice to prevent the apples from going brown.
Fill the tart.
Spread the applesauce over the dough, leaving 1.5” around the sides. Spread the diced apple over the applesauce. Fold the dough over the fruit to make a crusty edge. Add the quince jelly over the apples.
Put in the oven
Place the baking sheet at the center of oven and bake for 40 min. Serve this rustic apple tart either warm or cold with thick cream or vanilla ice cream.
Tip:The apples used in this recipe are organic, their skin therefore contains no chemicals. Since the skin provides color and concentrates many trace elements and vitamins, why not use it! That’s why you don’t need to peel the apples in this recipe. You still need to wash them in water though! Of course, if you don’t use organic apples, peel them with the peeler.
Chef : Céline Mennetrier
Crédit Photos : Aurélie Jeannette