Maman Blanc's Apple Tart

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

see video for preparation

subheading: Crust (no sugar):

Flour 250 g

Salt pinch

Butter "frozen" 125 g

Water "ice cold" 1 tsp

Egg "cold" 1 med

subheading: Topping:

Apples "sour" 3 to 4 peel, core + cut into chunky slices

subheading: Calvados Butter (to caramelize the apples):

Butter 15 g

Lemon Juice ½ Tbs Dash

Powder Sugar 65 g

Calvados ½ Tbs Splash Apple Brandy

subheading: Custard Filling:

Double Cream 100ml 3½ fl oz

Egg 1 med

Powder Sugar 1 to 2 Tbs for dusting

subheading: Crust:

sift flour + salt into bowl and gently combine with fork

grate the frozen butter into the flour+ GENTLY combine with fork, until you get "sandy" consistency

*don't overwork butter into the dough, be gentle

briefly combine egg + ice water + add to flour/butter sandy mix + continue to mix/press with fork

then transfer dough onto lightly floured surface + and knead with the palms of your hands "compressing" into the dough for a brief time until it is smooth/well combined. DO NOT OVERMIX the dough or it will lose its flakiness.

With palm of hand flatten dough slightly to 1cm thickness, then sandwich between two large sheets of cling film + chill in the fridge for 30 min (relaxes dough + prevents it from shrinking in the oven)

Preheat oven to 440°F with baking tray on middle rack.

Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness.

Place a 22cm/9in , 2cm/¾in deep tart ring on a woodboard, lined w/baking paper. Remove top layer clingfilm + carefully pick up the dough + place it into the tart ring with the second layer of clingfilm facing up. Lift/tuck the dough into the edges of the ring + discard the clingfilm. By tucking in the base minimizes dough shrinking during cooking. Trim off any excess with a rolling pin.

Using your index finger + thumb, pinch + press dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 min

subheading: Filling:

heat butter, lemon juice + sugar in a small saucepan until butter has melted + sugar has dissolved. Remove from heat + stir in Calvados. Set aside.

Once tart is chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush apples all over with Calvados/Butter mix.

Slide the tart ring onto the pre-heated baking tray + bake at 440°F for 10 min

Reduce oven temperature to 400°F + continue to bake another 20 min, until pastry is pale golden-brown + apples have caramelized.

Whisk together double cream + egg + powder sugar until well combined.

Briefly remove pastry from oven once it's pale golden-brown + apples have caramelized.

sprinkle tart w/Tbs sugar + pour the liquidy custard mix onto the tart

bake another 10 min, until the filling mixture has just set.

To serve, remove tart from oven + set aside 1 hr to cool slightly, only then carefully remove tart ring.

Dust all over with icing sugar. Serve immediately.

by: Raymond Blanc's Mother

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