Tarte aux Pommes Legère

Name: Tarte aux Pommes Legère (Light apple tart)
Prep time: 1 h
Total time: 1 h
Cuisine: France
Ingredients: pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; 125 g (4 oz) caster sugar; 60 g (2½ oz) unsalted butter, melted, plus extra for greasing; 4 tart cooking apples; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed; pâte brisée made with 200 g (7 oz) plain flour, 90 g (3½ oz) unsalted butter, 40 g 1½ oz) caster sugar, 1 egg yolk, ½ teaspoon salt and 2 tablespoons cold water or more if needed

Light apple tart

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

A speciality of the new-style chefs around Lyon, this wafer-thin apple tart bids fair to become a classic. Each person receives a spectacular wheel of apples arranged in concentric circles and glazed with caramelised sugar. As gilding to the lily, at the renowned Restaurant Lameloise in Chagny I was served an apple sherbet as an accompaniment.

Ingredients

Europe
France
Auvergne-Rhône-Alpes: Lyon
Pie
Vegetarian

Ingredients

Method