The base of an apple tart goes soggy because of raw apple. Apple releases its water in the oven and the pastry takes it up. Cooking the apples first in a pan with cinnamon and sugar to drive off that water solves it completely.
Ingredients
For the dough
For the apple filling
For the top
Method
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Make the pastry
Rub the cold butter into the flour to a sandy mixture. Add the icing sugar, egg and salt and bring together.
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Rest
Wrap in cling film and chill for 30 minutes.
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Cook the apples
Cook the apple slices in butter with the sugar, cinnamon and lemon juice for 12 minutes, until all the liquid has gone. Stir in the walnuts and cool.
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Line the tin
Press two thirds of the pastry into the tart tin and bring it up the sides. Prick with a fork.
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Fill
Spread the cooled apple filling over the base.
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Top it
Cut the remaining pastry into strips and make a lattice.
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Bake
Brush with egg yolk and bake at 180 degrees for 45 minutes.
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Cool
Cool in the tin for 30 minutes, dust with icing sugar and slice.
Tips
- Always cook the apples first; raw apple soaks the base and the tart stays doughy.
- The butter must be cold, as melted butter stops the pastry being short.
- Do not skip pricking the base, as the pastry puffs if the steam cannot escape.
Nutrition
Values are per serving and approximate.