Tarte aux pommes (French Apple Tart)

Though once upon a time, apple was considered to be the forbidden one associated with sin and evil (Book of Genesis), today, this fruit has become one of those which can be consumed without moderation because of its nutritional facts and moreover let me remind the famous proverb ?An apple a day keeps a doctor away? :)



But however, since I am a gourmet, naturally, I?m going to add some calories to this naturally delicious fruit by using it in this classic easy-to-do quick dessert / tea-time snack. Like each family might have their own recipe for the apple tarts, this is my favorite version (I mean the ideal version for a lazy bug like me) and for the one my son is a big fan, great me!!! lol.



Well, some people like the tart soft and some of them semi-firm and I am doubtlessly in the second category; I love the balance between the soft, sweet, slightly acidic flavor of the apples combined with the crunchy short crust pastry. Hope you?ll let me know how YOU like it :)



Ingredients:

4 apples (I used the ?Golden? variety; Granny Smith would be great too)

125g sugar + 50g separately

230g short crust pastry

2 eggs

1Tbsp corn flour

200g fresh cream

1tsp cinnamon powder



Method:

Preheat oven to 210°C.



Prepare the pastry dough; homemade pastry will always be the best, in that case, place the dough on a slightly floured surface and roll it out to a circle according to the size of your tart pan.



Now, transfer the rolled dough to a greased / lined tart pan and center it. Press the bottom and the sides against the pan. Prick with a fork all over, and flute the edges. (I add a handful of semolina to avoid a soggy crust)



Wash, pat-dry, peel and deseed the apples. Cut them into fine slices.



Arrange the apple slices in an overlapping spiral pattern, by starting from the outer edge towards the center. Sprinkle 50g of sugar on top of the slices and bake for about 15 minutes.





In a bowl, beat the eggs along with 125g sugar until the sugar dissolves and add the corn flour followed by the fresh cream and stir it all together.



Remove the tart pan from the oven and pour the prepared egg/sugar mixture over the apples and bake it for another 15 minutes or until the edges of the tart is golden brown.



Sprinkle the cinnamon powder as soon as you remove from the oven. Cool the tart on a wire rack and serve it warm. Enjoy!!!!