3 Tablespoons butter (2 for the compote and 1 to butter the tart mould)
4 large apples peeled, cored, quartered and cut into 1/2inch cubes for the compote
2 medium apples, peeled, cored and cut in thin layers.
1 Pastry tart base (Puffy)
3 Soupspoons of brown sugar
Sprinkle vanilla on the top if you wish
Mix 1 teaspoon of nutmeg in the compote if you want a subtle flavour
Preheat the oven to 220.
Grease a quiche or tart tin with a bit of butter.
Line the tin with the pastry and trim off any surplus, fill with dry beans and bake
for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings)
While the pastry cooks,
Prepare the filling
- In a large pan, heat the butter over high heat.
- When hot, add the apples and cook until soft, about 15/19 mins
- Add one or two soupspoons of water.
- Add 3 soupspoons of brown sugar and a small cloud of Nutmeg.
- Stir often to ensure an even golden brown color.
- Place the compote into a blender and blend to a fine puree or use any tool you have.
- The apple mixture should be moist but not soupy. If there is too much liquid, transfer the mixture to a fine-mesh to drain off the excess.
- You can mix different fruits like pear, 1banana or summer fruits, make sure the apples are in the bigger quantity.
- Once the compote is cool, arrange it on top of the pre-cooked pastry and level it to shape a perfectly even layer.
- Display the layer of raw apples on top in a traditionally manner or as you like.
- If you would like to design the top apples layers, you need to cook the apples in a pan with a little bit of butter and wait until they turn soft and very lightly brown.
- It will be easier to curve without breaking them.
- Place the tart in the oven and bake until golden, 30 to 40 minutes at 180/200 C
- Serve warm or cold with vanilla Ice cream and a glass of Champagne