Apple Tart (Tudor-Style Fruit Tart)

Name: Apple Tart (Tudor-Style Fruit Tart)
Yield: 6
Ingredients: Plain flour — 250 g (2 cups); Cold unsalted butter, cubed — 125 g (1/2 cup plus 1 tbsp); Fine salt — 1 pinch; Cold water — 3-4 tbsp; Medium apples, peeled, cored and thinly sliced — 5; Sugar, plus extra for the topping — 60 g (1/4 cup); Ground cinnamon — 1 tsp; Ground ginger — 1/4 tsp; Large eggs — 2; Double cream — 120 ml (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (2 cups)
Cold unsalted butter, cubed — 125 g (1/2 cup plus 1 tbsp)
Fine salt — 1 pinch
Cold water — 3-4 tbsp
Medium apples, peeled, cored and thinly sliced — 5
Sugar, plus extra for the topping — 60 g (1/4 cup)
Ground cinnamon — 1 tsp
Ground ginger — 1/4 tsp
Large eggs — 2
Double cream — 120 ml (1/2 cup)

Method

Rub the cold butter into the flour and salt until it resembles fine breadcrumbs, then mix in the cold water a tablespoon at a time until a firm dough forms.
Wrap the dough and chill for 30 minutes.
Preheat the oven to 190°C (375°F). Roll out the pastry and line a 9-inch tart tin, then chill for a further
15 minutes.
Line the pastry with parchment and baking beans and blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until lightly golden.
Toss the sliced apples with the sugar, cinnamon and ginger, and arrange in the pastry case.
Whisk together the eggs and cream, and pour over the apples.
Bake for 30-35 minutes, until the custard is set and the apples are tender.
Allow to cool for 15 minutes, dust with a little extra sugar, and serve warm or at room temperature.

Introduction: Sliced apples baked in a spiced custard within a short pastry case, this fruit tart was a well-loved sweet dish enjoyed across Tudor households.

Cultural Background: Apples were among the most widely grown fruits in Tudor England, cultivated in orchards attached to both grand estates and humble farms. Fruit tarts sweetened with sugar, then still an expensive imported commodity, and warmed with spices such as cinnamon were a mark of a well-stocked larder, appearing in period recipe collections from the gentry class.

Tips: (cid:127) Blind baking the pastry case first prevents a soggy base once the custard and apples are added. (cid:127) Slice the apples evenly so they cook at the same rate and arrange neatly for an attractive presentation.

Variations: (cid:127) Pears can be substituted for apples for an equally authentic seasonal variation. (cid:127) A handful of currants can be scattered among the apples for extra sweetness and texture.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual slices in an oven preheated to 160°C (325°F) for 8-10 minutes, or serve at room temperature without reheating.

Nutrition: Per serving (approx.): 340 kcal, 6 g protein, 38 g carbohydrate, 18 g fat, 3 g fibre, 90 mg sodium.

FAQs:

Q: Can I use a different type of apple?

A: A firm, slightly tart variety such as Bramley or Granny Smith holds its shape best during baking, though sweeter eating apples also work well. (cid:127) Q: Can this tart be made ahead of time? A: Yes, it can be baked a day in advance and stored in the refrigerator, then served chilled or gently reheated.