APPLE TART

 
 
APPLES TART
 
Ingredients :
 
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

Methods
 
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
 

1. In a large pan, heat the butter over high heat.
   
2. When hot, add the apples and cook until soft, about 15/19 mins
   
3. Add one or two soupspoons of water.
   
4. Add 3 soupspoons of brown sugar and a small cloud of Nutmeg.
   
5. Stir often to ensure an even golden brown color.
   
6. Place the compote into a blender and blend to a fine puree or use any tool you have.
   
7. 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.
   
8. You can mix different fruits like pear, 1banana or summer fruits, make sure the apples are in the bigger quantity.
   
9. Once the compote is cool, arrange it on top of the pre-cooked pastry and level it to shape a perfectly   even layer.
   
10. Display the layer of raw apples on top in a traditionally manner or as you like.
    
11. 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.
    
12. It will be easier to curve without breaking them. 
    
13. Place the tart in the oven and bake until golden, 30 to 40 minutes at 180/200 C
    
14. Serve warm or cold with vanilla Ice cream and a glass of Champagne