Who doesn’t like an apple tart? The French undoubtedly do them the best; this little recipe is simple to make and the result (with a little dollop of ice-cream) is just delicious …
Serves 4
½ quantity Damien’s pâte brisée (shortcrust pastry), rolled out to 3-4mm thick and cut into a circle about 2-3cm wider than the frying pan
White sugar
25g cold unsalted butter
5 golden delicious apples – not new season’s as they are too wet
Serves 4 (but if you’re cooking for two, the left overs heat up really well in the oven the next night)
Pignolet suggests an ovenproof frying pan about 26cm in diameter, preferably with straight steep sides – I used my smaller copper omelette pan, which unfortunately does not have straight steep sides – calling for a slight adjustment in step 3.
1. Lay the pastry on an upturned plate and place in the fridge to chill while you cook the apples.
2. Pour enough sugar into the frying pan to fill it to a depth of 1cm. Thinly slice the butter and distribute it over the sugar.
3. Peel and core the apples, preferably using an apple corer, then cut them in half. Tightly pack the apple halves on top of the sugar, so they sit upright with their round surfaces facing the sides of the pan (I just packed them in as well as I could). Cut sections of apple, if necessary to fill the gaps. Preheat the oven to 190°C.
4. Place the pan over moderate heat initially until the apples begin to soften slightly, then reduce the heat a little. Continue to cook for up to 30 minutes, gently shaking the pan and jerking it from side to side occasionally, until the juices are thick and caramelised. The secret of success lies in the development of a rich butterscotch quality to the juices; this is the apple pectin and caramel that hold the tart together and give it its unique taste.
5. Remove the pan from the heat and cover the caramelised apples with the pastry. Cut 6-8 diagonal slits through the overhanging pastry and flip back onto the crust to form a double thickness around the circumference.
6. Bake for about 20 minutes, or until the pastry is cooked. Remove from the oven and allow to rest for 5-10 minutes.
7. To unmould, run a small knife around the edge of the pan, place a serving plate over the top of the tart and, holding the handle from the underside and with the other hand on the plate, quickly invert the pan. Hold very firmly as any juices that escape could cause a burn to the wrist. Lift the pan straight up and spoon any remaining juices over the tart.
8. Fasten a springform tin around the tart and leave to cool for 10 minutes. Cut using a knife dipped into hot water and serve, preferably warm, with whipped cream (or ice-cream).
Damien Pignolet’s cookbook, French, is divine. It is one of the most beautifully presented and organised cookbooks I have come across. Pignolet is the executive chef at Bistro Moncur, and is one of Australia’s most respected, classically trained French chefs. He is renowned for his attention to detail, a quality that is evident throughout his book. This is a must-buy for any cook who wants to learn and understand French cooking; it is written in the style in which professionally trained chefs learn to cook.