← Back to Search Results baking French
besancon-apple-tart

Photo by:
Comments: 0
 

Recipe

This is a version of a tart from Besancon in eastern France. Pears, gooseberries, apricots, plums, and rhubarb are also good and the custard could be flavored with a little cinnamon instead of vanilla for a change.

Yield : Serves 10-12

Ingredients

Apricot glaze (makes about 1/2 pint):

  • 13oz apricot jelly
  • Juice of ½ lemon or 2 tablespoons water

Base:

Filling:

  • 2 or 3 dessert apples
  • 2 large or 3 small eggs. preferably free range
  • 2 tablespoons superfine sugar
  • 1 teaspoon pure vanilla extract
  • 1¼ cups light cream

Equipment:

  • Tart pan, 12-in or 2 x 7-in tart pans with removable base

Directions

Apricot Glaze: Melt the apricot jelly in a small stainless steel saucepan with 1-2 tablespoons lemon juice or water. Push the hot jelly through a nylon strainer and store in a sterilized airtight jar. Warm and stir the glaze before use if necessary.

Preheat the oven to 350°F.

Make the gluten-free pastry following the recipe and refrigerate for 1 hour. Line the pan (or pans) with the pastry and chill for 10 minutes. Line with parchment paper and dried beans and bake blind for 15–20 minutes. Remove the paper and beans, brush the tart with a little egg wash and return to the oven for 3-4 minutes. Leave to cool, then brush the base with apricot glaze.

Peel the apples, quarter, core, and cut into even slices about 1/8in thick. Arrange the slices as you go to form a circle inside the tart, with the slices slightly overlapping on the inside. Fill the center likewise.

Whisk the eggs well with the sugar and the vanilla extract. Add the cream and strain this mixture over the apples.

Bake in the oven for about 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze. (This is essential for flavor, not just for appearance.)

Serve warm with a bowl of whipped cream.


© 2005 Darina Allen Kearney and Rosemary Kearney
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 12. Nutritional information does not include Rosemary's Sweet Pastry or Apricot Glaze. For nutritional information on Rosemary's Sweet Pastry or Apricot Glaze, please follow the links above.

139kcal (7%)
27mg (3%)
2mg (4%)
86mcg RAE (3%)
79mg
5mg
2g
10g
1g
14g
72mg (24%)
28mg (1%)
5g (26%)
9g (14%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
living-raw-food Living Raw Food
by Sarma Melngailis
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?