Apple tart variation using blackberries, raspberries, strawberries and grapes
- 200 g / 8 oz of plain flour
- ½ tea spoon salt
- 100 g / 4 oz of unsalted butter
- ½ cup / 125 ml of water (room temperature)
- 4 tasty eating apples
- 3 tablespoons of sugar
- 1/2 teaspoon cinnamon
- 1 ½ cups / 375 ml of double cream
- 1 large egg
Rub butter into flour and salt.
Add water to make a dough and stir with a knife and then form a ball with your hands.
Roll out the pastry evenly and line a pie dish. Leave in the fridge.
Peel, quarter and core the apples and cut into thin slices. Neatly arrange the apples on the pastry.
Whisk the egg and sugar together in a bowl.
Add the double cream slowly and cinnamon. Whisk thoroughly all together so the cinnamon does not make any lumps.
Pour the cream mixture over the apples.
Place the apple tart in a hot oven 375F/190C for 25 minutes, until golden on top.
Serve with good vanilla ice-cream.
Recipe from Judith Lemoine