Besancon Apple Tart
Published by Stewart, Tabori & Chang
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, sweet
Type of Dishfruit, tart
- 13oz apricot jelly
- Juice of ½ lemon or 2 tablespoons water
- 1 quantity Rosemary’s Sweet Pastry
- Egg wash
- 4-6 tablespoons Apricot Glaze
- 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
- Tart pan, 12-in or 2 x 7-in tart pans with removable base
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