Apple and Lemon Tart
A pastry base filled with a delightfully moist filling of grated cooking apples, mixed with beaten eggs, sugar, melted butter and flavoured delicately with Goodall’s coriander, is baked until set and golden.
Ingredients
- 100g (31/2 oz) butter, cut in cubes
- 200g (7oz) flour (not self raising)
- 25g (1oz) caster or icing sugar
- 1 large egg, beaten
- 1/2 teaspoon Goodall’s vanilla essence
- (frozen shortcrust pastry (thawed) can be
used instead of home made pastry) - For the filling:
- 4 eggs
- 150g (5oz) caster sugar
- 1 teaspoon very finely grated lemon zest
- 2 tablespoons of lemon juice
- 1-2 level teaspoons Goodall’s coriander
- 1/4 teaspoon Goodall’s vanilla essence
- 3-4 cooking apples (800g/13/4lbs before peeling), choose brambly apples for preference
- 75g (3oz) butter, melted
- 25g (1oz) flaked almonds
- You will also need:
- Use a round tin, 25- 26cm/91/2 – 10” in diameter and 3 – 4cm/ 1.25 – 1.5 inches deep or 10cm Pyrex oven dish.
Method
To make the pastry: Rub the butter into the flour and sugar until the mixture resembles breadcrumbs (this can be done in a food processor in seconds, then transfer to a bowl).
In a separate bowl, mix the beaten egg with 2 tablespoons of water and the Goodall’s vanilla essence. Add just enough of this liquid to the dry ingredients to bind them into a firm dough. If necessary, add an extra drizzle of water.
Knead lightly and leave to rest while preparing the filling. Heat the oven to 200°C, 400°F gas 6.
To prepare the filling: Beat together the eggs, sugar, lemon zest, coriander and Goodall’s vanilla essence in a large bowl. Peel the apples and coarsely grate them and add to the egg mixture.
Then stir in the warm melted butter.
Roll out the pastry and line the tin, trim the edges, leaving just a little hanging out over the edge all around. If liked, the edges can be fluted with a sharp knife.
Pour the filling into the pastry case until it comes just up to almost the top of the pastry. Don’t overfill or it will simply spill out. Be sure apple is evenly distributed.
Sprinkle the flaked almonds over the top. (If by some chance there is a bit of filling to spare, bake it in a little ramekin dish for 15 minutes in the same oven.)
Put the prepared tart carefully into the oven (see Brenda’stop tip) and bake for about 45 minutes or until set and a richgolden brown colour is achieved. (If top is getting too brown during baking cover loosely with foil.)
When baked the centre should be firm not runny. Allow to stand for a good 15 minutes before slicing.
To serve:
Serve with cream or crème fraiche
Brenda’sTopTip:
To help cook the pastry at the base of this tart, preheat, in the oven, a heavy metal baking tray or rectangle of cast iron. When putting the tart in the oven, sit it directly on this hot metal; it helps to cook the pastry at the base of the tart during baking.