Classic French Apple Tart

Step 1: Make the Pastry

Place the flour, icing sugar and salt into a large bowl.
Add the cold diced butter.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and mix until a dough begins to form.
Gather the dough into a ball without overworking it.
Flatten into a disc, wrap in cling film and chill in the refrigerator for 30 minutes.

Step 2: Prepare the Tart Case

Preheat the oven to 190°C (170°C fan).
Lightly flour a work surface.
Roll the chilled pastry into a circle approximately 3mm thick.
Carefully line the tart tin with the pastry.
Press gently into the corners and trim off any excess pastry.
Prick the base with a fork.
Line the pastry with baking parchment and fill with baking beans.

Step 3: Blind Bake

Bake for 15 minutes.
Remove the baking parchment and beans.
Return the tart shell to the oven for 5 minutes until lightly golden.
Remove and allow to cool slightly.

Step 4: Make the Apple Purée Base

Peel, core and roughly chop 400g of the apples.
Place them in a saucepan with:
50g butter
30g caster sugar
1tsp vanilla extract
15ml lemon juice
Cook over medium heat for 10-15 minutes, stirring occasionally.
Once soft, mash or blend into a smooth purée.
Allow the purée to cool.

Step 5: Prepare the Apple Topping

Peel, core and halve the remaining 600g apples.
Slice them very thinly, about 2-3mm thick.
Keep the slices together in their original shape if possible for easier arrangement.

Step 6: Assemble the Tart

Spread the cooled apple purée evenly over the base of the tart shell.
Arrange the apple slices in overlapping concentric circles starting from the outside edge and working towards the centre.
Continue until the entire tart is covered.

Step 7: Bake

Bake at 190°C (170°C fan) for 30-35 minutes.
The apples should be tender and lightly golden around the edges.
Remove from the oven and allow to cool for 10 minutes.

Step 8: Glaze the Tart

Place the apricot jam and 1tbsp water into a small saucepan.
Heat gently until smooth.
Brush the glaze over the warm apples for a classic French bakery-style shine.
Serving Suggestions
Serve warm or at room temperature.
Accompany with:
Crème fraîche
Vanilla ice cream
Whipped cream

The tart is best enjoyed on the day it is made but can be stored in the refrigerator for up to 2 days.

Preparation time: 45 minutes
Chilling time: 30 minutes
Baking time: 35-40 minutes