Apple Tart

Ingredients

Pastry for 12″ tart tin
6-10 apples
Splash of Calvados
Sugar
Crème Fraiche to serve

Method

1. Peal all but 4 of the apples and heat in pan. Pour a generous splash of Calvados onto the apples and add a spoon or two of sugar.

2. Put the pastry in the tart tin and blind bake for 15 minutes.

3. If the apples don’t break down down naturally, wizz in wizzer and subtally reduce in pan afterwards.

4. Peal and core the remaining four apples. Slice apples thinly in mandolin.

5. Make and heat a thick sugar syrup and gently cook the sliced apple in it, adding water / sugar as necessary to maintain consistency.

6. When all the sliced apples have been cooked, reduce the syrup to a thick consistency.

7. Place a layer of apple puree on the pastry base, followed by a layer of sliced apple. Repeat. Pour (some of…) the reduced syrup on top of the tart.

Serve with Creme Fraiche.