French Apple Tart |
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| Method: | Ingredients: |
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1. Whiz together the flour and butter to fine crumbs in a food processor or rub together with your finger tips. Mix in the 2 tbsp Fruisana. Tip the crumbs into a large bowl and using a table knife mix in the egg yolk and 1-2 tbsp ice cold water until the mixture forms clumps. You may need extra trickles of water. Draw to a dough with your hands, it should not be too sticky. 
2. Turn out onto a lightly floured board and knead lightly to a smooth round. Cover with cling film and chill for 20 minutes.
3. Preheat the oven to 180°C, gas mark 4. Quarter, core, peel and chop 2 of the apples. Add to a pan with 2 tbsp Fruisana and 2 tbsp water. Heat slowly, stirring then cover and cook gently until the apples become soft. Remove and crush with a fork to a pulp. Cool.
4. Roll out the pastry to a round large enough to fit a 20cm flan ring or dish and gently press in. The pastry may be slightly crumbly, which is fine, simply press it together and up the sides. Make sure the pastry extends a little way over the top of the tin or dish. Prick the base and cover completely with a sheet of foil. Fill with baking beans, place on a metal baking sheet and bake ‘blind’ for 15 minutes.
5. Remove the foil and beans and cool. Quarter, core and slice the remaining 2 apples as thinly as possible. Spread the apple pulp on the tart base and arrange the apple slices overlapping on top. Sprinkle with half the remaining Fruisana then return to the oven and cook until the apples soften, about 20 minutes. Remove and cool.
6. Meanwhile, heat the apple juice with the last of the Fruisana. Mix the arrowroot with 2 tbsp water and when the juice starts to boil pour onto the arrowroot, stirring briskly. Return the juice to the pan and simmer for a few seconds until it thickens. Remove and cool. When the juice starts to form a gel spoon over the apple slices and leave to set.
Tip: Makes a rich sweet pastry using Fruisana.
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Serves 6 Pastry Topping
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