To make the shortcrust pastry
1. Put the flour, salt, diced butter and water in the bowl with the dough blade.
2. Process for 20 seconds.
3. Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor
off as soon as the dough forms a ball.
4. Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5. Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the
pastry out
A
. and transfer to the tin
B
. Prick the base all over with a fork
C
.
6. Line the pastry case with baking parchment and weigh it down with ceramic beads,
dried beans or even rice
D
.
7. Bake blind* for 20 minutes.
Caramelised apple tart
Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30cm tart tin
Serves 6-8
Shortcrust pastry
250g plain flour
125g butter
80ml cold water
1 pinch salt
Filling
1kg apples
45g butter
½ lemon
2 eggs
4 tbsp caster sugar
2 tbsp thick crème fraîche
1 tsp calvados
1 tsp ground cinnamon
1 tsp vanilla extract
E4
A B C D
110
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