Apple Tarte Maman Blanc – a Fidget remake

Guglielmo Tell apple tarte

Relax Fidget, it’s all in a good cause… 

Apple Tarte Maman Blanc – a Fidget remake

Apple Tarte Maman Blanc

A classic from Monsieur Blanc himself, for the shortcrust pastry you will need: 200g flour, 100g unsalted butter at room temperature, pinch of salt, 1 medium egg, 1 tbsp cold water. Put the flour and salt in a large bowl. Rub the butter in with your fingers until you get a sandy texture then make a well in the middle and add the egg and water. Work the liquid into the flour mix until all is absorbed and you get a homogeneous dough, but do not overwork it. Flatten your dough to 2cm thick, wrap it in cling film and have it rest in the fridge for at least 20 minutes.

Meanwhile prepare the filling. You will need: 3 dessert apples (Cox, Braeburn or Worcester), 20g unsalted butter, 20g caster sugar, 30ml Calvados liqueur, 2 tbsp lemon juice, and 2 tsp icing sugar to sprinkle on top. Peel and core the apples. Cut them into thin segments and place in a bowl with the lemon juice so they don’t blacken.

Take the pastry out of the fridge. Using a rolling pin, flatten between two sheets of cling film to 2–3mm thick. Remove the cling film and use the pastry to line a buttered 18cm Ø tarte tin (or other shape of your choosing); prick the bottom of the pastry case with a fork and put back in the fridge, covered with cling film, for another 20 minutes.

Pre-heat the oven to 220°C/gas 7. Take the pastry out of the fridge and arrange the apple segments tightly to fill the pastry case. In a small pan melt the butter and the caster sugar. Remove from the heat and mix in the Calvados and remaining lemon juice. Pour over the apple segments and sprinkle with some icing sugar. Bake for 10 minutes, then lower the temperature to 200°C/gas 6 and bake for another 20 minutes or until the apples are caramelised and the pastry is cooked.

Take out, let cool and sprinkle with a little more icing sugar just before serving.

You see, Fidget, no reason to be fearful: all’s well that ends well…

Here is the link to the original recipe. Chez Rowe we have loved it in mini-tartlet version and rectangular dinner party format alike. Utterly scrumptious! Merci beaucoup Monsieur Blanc, merci beaucoup Maman Blanc.

Apple Tarte Maman Blanc