This recipe is from the story, ‘Apples and tarts: If only Eve thought of these desserts‘.
300 to 400g shortcrust pastry*
1 egg white, beaten, for brushing
4 large apples, peeled, cored and cubed
1 cinnamon stick or 1 tsp powder
Seeds from 1 vanilla pod or 1 tsp extract
4 large apples, peeled (or leave unpeeled), cored and sliced thinly
50g apricot jam
* For a homemade sweet shortcrust pastry recipe.
For the pastry shell
Roll the dough out to ½cm thickness to fit a 20 x 5cm (height) round mould or its equivalent. Prick the base with a fork.
To blind bake the pastry shell
Preheat the oven to 150℃. Line the base of the pastry with a piece of baking paper. Fill with beans, raw rice or baking beads to weigh it down lightly.
Bake for 10 minutes, or until crust is firm. Remove from the oven; remove the weights and baking paper. Brush the base and sides with the egg white – the glaze helps to seal the pastry and prevent the wet filling from soaking into the crust.
Return to the oven to bake for another 5-10 minutes until lightly browned all over. Cool the shell before filling – it can be warm, but not hot.
For the apple compote
In a heavy-base pan, tip in the apples, and add enough water to cover. Cook over low heat, pan covered with a lid, until water evaporates and apples are soft – add more water and cook further if apples are not soft enough.
Add sugar, cinnamon and vanilla, and cook for an additional 5 minutes. Set in the refrigerator to cool.
To assemble and bake
Preheat the oven to 180℃. Spread apple compote at the bottom of the tart shell. Arrange the sliced apples on top and bake for 20 minutes.
Combine apricot jam and water. Bring to boil and strain. Brush tart with apricot jam. Serve at room temperature.