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Lemon and grated apple tart

You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced.

The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).

55K 11 3.6

Last modified on: September 29^th 2019

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For 3 tarts, you will need:

1 240 g butter
2 6 lemons
3 3 kgs 750 g apple
4 300 g caster sugar
5 30 g Vanilla sugar
6 6 eggs
7 900 g Sweetcrust pastry (pâte sablée)
Total weight: 6,300 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
52 min.	50 min.	1 hour 42 min.

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Step by step recipe

Stage 1 - 5 min.

Melt 240 g butter in a small pan over low heat.

Stage 2 - 4 min.

Zest 6 lemons into a bowl.

Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.

Peel 3 kgs 750 g apple.

Stage 5

Coarsly grate the apples...

Stage 6 - 15 min.

...and add to the bowl, drizzling lemon juice over each time to prevent the apple oxidizing and turning brown.

Prepare all the apples like this.

Stage 7 - 2 min.

Pour any remaining lemon juice in with the apples. Add 300 g caster sugar, 30 g Vanilla sugar and the melted butter.

Mix well.

Stage 8 - 2 min.

Break 6 eggs into a high-sided container and whisk for a few seconds to liquify.

Stage 9 - 1 min.

Pour the eggs into the bowl...

Stage 10 - 1 min.

...and mix again thoroughly.

Your tart filling mixture is ready.

Stage 11 - 10 min.

Preheat the oven to 410°F (210°C).

Use 900 g Sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or mould, following the tips here.

Stage 12 - 3 min.

Fill the pastry case with the apple filling.

Stage 13 - 45 min.

Bake for about 45 minutes.

Do watch towards the end of cooking to make sure that the top of the tart doesn't burn. If the top looks cooked before the underneath is done, cover the tart with a sheet of aluminium foil.

Stage 14

Leave to cool on a wire rack.

Serve cold or warm.

Remarks

For a more rustic touch, leave the apples unpeeled. Just rinse them well, then grate with the skins on. You can use shortcrust pastry instead of sweetcrust.

The combination of apples and lemon tends to give off quite a lot of juice so, if you are using a dessert ring, do watch out for this leaking onto the baking sheet.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Based on one of Patrick's recipes, who I hope will forgive my adaptation.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
10,621 Kcal or 44,468 Kj	130 gr	1,271 gr	568 gr
531 %	50 %	120 %	86 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	2 gr	20 gr	9 gr
8 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,540 Kcal or 14,821 Kj	43 gr	424 gr	189 gr
177 %	17 %	40 %	29 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, Nuts

How much will it cost?

For 3 tarts : 13.40 £
Per tart : 4.47 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Tarte Normande, Tarte Jurassienne, Apple-almond shortbread tart, Cochelin d'Evreux, Apple and almond cake, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Rhubarb tart, Key Lime Pie for Jeremy, Pear tart with almond cream, Blackberry and almond fondant tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Apple custard tart, Hazelnut and orange cake, Chocolate mousse, Coconut pyramids, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Scallops with crunchy vegetables and wine sabayon, Chocolate almond cookies, Baked sea bass fillet with lemon and tarragon, Mussels marinière, ... All

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