Apple Tart recipe like Maman used to make by Chef Daniel Galmiche

Written by on December 31, 2017 in Desserts

The most delicious French apple tart recipe – easy to make, this classic French dessert is scrumptious. Maman’s Apple Tart by chef Daniel  Galmiche is superb.

Ingredients

1 large egg
100ml/3 1/3 fl oz/scant ½ cup double cream (or crème fraiche)
3 heaped tbsp. caster sugar
Butter for greasing
225-250g/8-9 oz readymade shortcrust pastry (or make your own)
Plain flour, for rolling out the pastry
30g/1 oz/scant 1/3 cup ground almonds

Method

Mix the egg, cream and sugar in a bowl, beating with an electric mixer or hand-held electric whisk for about 5 minutes until fluffy.

Grease a 24cm/9 ½ in loose bottomed tart tin with butter.

Roll out the pasty on a lightly floured surface until it is about 305mm/1/8-1/4 inch thick. Then roll the pastry over the rolling pin and place the pastry over the tart tin.

With one hand lift the pastry edge and with the other gently tuck the pastry into the bottom and sides of the tin so that it fits tightly. Don’t over-stretch it or it’ll break. and press down gently to push out any bubbles.

Trim off any excess pastry by rolling the pin over the top edge of the tin. Prick the pastry base all over with a fork, cover with cling film and chill for 25-30 minutes.

Towards the end of the chilling time, preheat the oven to 180 deg C/350 def F/gas 4.

Place the tart pan on a baking sheet and sprinkle the ground almonds over the tart base, then arrange the apple pieces in fan shape over the almonds starting from the outside edge and finishing in the centre.

Place the pieces as regularly as you can and pour the egg mixture over the apples, making sure that the whole surface has been drizzled with the mixture and there are no gaps.

Bake in the pre-heated oven for 20-25 minutes until pale golden.

Remove from the oven and set aside until it has cooled down la little.

Serve the tart while it is still warm, when it is most delicious. You don’t need cream or ice cream, its best or is own with a lovely espresso on the side!

Recipe from Daniel Galmiche’s classic French recipe book The French Brasserie Cookbook, also available from Amazon.

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