1,423 easy and fully explained recipes, with 33,930 photos and 78 videos

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

Keywords for this recipe:

For 1 tart, you will need:

1 2.9 oz butter
2 2 lemons
3 2 lb + 12.0 oz apple
4 3.5 oz caster sugar
5 0.4 oz Vanilla sugar
6 2 eggs
7 10.6 oz Sweetcrust pastry (pâte sablée)

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Melt 2.9 oz butter in a small pan over low heat.

Stage 2 - 4 min.

Zest 2 lemons into a bowl.

Stage 3 - 4 min.

Squeeze the lemon juice and keep this handy.

Stage 4 - 10 min.

Peel 2 lb + 12.0 oz 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 3.5 oz caster sugar, 0.4 oz Vanilla sugar and the melted butter.

Mix well.

Stage 8 - 2 min.

Break 2 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 10.6 oz 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
3,540 Kcal or 14,821 Kj	43 gr	424 gr	189 gr
177 %	17 %	40 %	29 %

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 1 tart : 5.20 €

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: Apple Batter Puddings, Apple and almond cake, Four quarters (adding fruit), Apple charlotte with toasted brioche, Nanou's apple and almond cake, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Peach and green tea tart, Simple maple-syrup tart, Parisian-style chocolate custard tart, Pear, grapefruit and pistachio tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Caramelized pear custard tart, Fresh mint ice-cream, Apricot and pistachio clafoutis, Toffee apple upside-down cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Fillets of sole Dieppoise, Liège waffles, Filet mignon with asparagus, Foie gras fingers, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
483K5 49 min. July 27^th 2013

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
257K 24.7 5 hours 29 min. September 10^th 2018

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21^th 2011

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.7M 23.4 40 min. November 15^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.