The Apple tart is a fairly classic dessert in France and one that Jérémie is always asking for. I can’t help but give in because it’s a simple one and it’s always highly appreciated, not to mention we always have apples and puff pastry on hand, but I have to admit that I like to add a little lemon for acidity and tartness because I personally love lemon meringue pie and while I have no desire to really make it (because there just aren’t enough people here to eat it,) this is a bringing together of the two for me and in a very light, no guilt kind of way. I opt for premade pastry most of the time because really, here, it’s cheap, it’s easy and very tasty and will save you slaving in the kitchen when you could be enjoying a glass of wine with friends (you’ll have to drink one for me until baby is born, I’ll stick to my glass of water, for now, a far less enticing option but it’s only a few more months…)
One thing that has changed over time is how I prepare it. Admittedly my more Canadian self is happy to throw all the apples into a bowl, mix them all together with the other ingredients and pour it into the pie plate and be done with it! The longer I live here the more I understand there is a deep appreciation for presentation especially when it comes to dessert and while I don’t personally feel the need to make every dinner a masterpiece (by any stretch of the imagination) I have started to enjoy carefully placing the slices of apple into the pastry crust. If you’re like me and want to just throw everything into a bowl, I say do it! If, however, you do decide to meticulously place the apple slices, I can assure you it won’t go unnoticed!
I hope you’ll love this recipe as much as we do. Let me know how it goes and tell me, are you the meticulous apple placing type or a throw it in the bowl type?
Lemon Apple Tart
- 75 g Sugar
- 25 g Butter Melted
- 1 Lemon Juice and Zest
- 1 Egg
- 3 Apples
Preheat the oven to 205C/400F
In a bowl combine sugar, melted butter, lemon zest and juice and one egg. Set Aside
Wash and peel your apples and cut into thin slices
Roll out your puff pastry and place into a pie plate poking holes in the base with a fork so you don't get air bubbles mid cooking. Crimp the edge with your fingers or use a fork to create a pattern of your choice (alternatively, you can make this like a galette and fold the excess pastry over the apples at the end as well if you like)
Arrange the apple slices neatly inside the crust and any leftover apple can be cut into cubes to fill in around the edges.
Pour the lemon mixture over top of the apples trying to lightly coat everything if possible
Cook for 40 minutes
Let it cool before serving so the liquid has time to solidify and be easier to handle or you risk a soupy mess