The Apple Tart My Friend Always Requests
This apple and condensed milk tart has become something of a tradition whenever I visit a dear friend. No matter the season, a variation of it usually makes its way to their place with me, although I think it is at its very best in autumn, when the apples are at their peak.
The secret to this tart lies in balancing sweetness and acidity. For that reason, I usually combine two apple varieties in equal proportions: the sharp freshness of Granny Smiths and the gentle sweetness of Pink Lady apples. And the pastry could not be simpler to prepare.
The last time I made this tart, I decorated it with slices of pink-fleshed Kissabel apples. It looked beautiful, but what I remember most is how quickly it disappeared. Before the day was over, everyone had gone back for seconds and thirds. Give it a try and see whether it earns the same reaction at your table.
Serves 8-12
Ingredients
Tart shell
1 Medium or large egg
175 gr plain flour (a particularly tasty variation, used in the photo, is to use 125 gr spelt flour and 50 gr chestnut flour, which brings a lovely nutty flavour to the shell that pairs beautifully with the apples)
90 gr softened butter
90 gr caster sugar, preferably fine caster sugar
Butter, for greasing the tin as needed
Filling
Don’t be tempted to add sugar to the filling – the tart shell and the condensed milk is sweet-enough!
3 Large apples or 4 medium ones for the filling (I use 2 Granny Smith apples and 2 Pink Lady one to balance the sweetness and acidity)
Optional: Lemon juice
1 x 400 gr can of condensed milk
3 Medium or large eggs
½ teaspoon of cinnamon (or more to your liking)
1 Large apple for the decoration (in the photo, I used a Kissabel Rouge apple for their pink hue)
Optional: 1 tablespoon of apricot or quince jelly for glazing after baking
Optional: plain yoghurt, cream or ice-cream to serve
Equipment
Tart shell
25-28 cm tart tin with removable bottom
Baking parchment
Dried beans, rice or chickpeas, for blind baking weights
Filling
2 medium mixing bowls
Food processor or blender with jug
1 ballon whisk or electric mixer
Kitchen foil
Optional for glazing: Small pan
Optional for glazing: cooking brush
Method
For the Tart shell
1. Preheat the oven to 180°C fan or 200°C conventional. Line the bottom of the tin and grease both the bottom and sides of the tin lightly with butter to prevent the pastry from sticking.
2. Place all the pastry ingredients in a mixing bowl and beat with a spoon until a sticky smooth dough forms. Transfer the dough to the prepared tin and, using your fingers, press it evenly across the base and up the sides of the tin. The pastry should be fairly thin, about 3-5mm thick. Prick the base all over with a fork to allow steam to escape during baking.
3. Cover the pastry with baking parchment and fill with dried beans, rice or chickpeas to weigh it down. Bake for about 15 minutes, or until lightly golden. Remove from the oven and carefully lift out the parchment and baking weights.
For the Filling
4. Meanwhile, peel and roughly chop the 3 large apples (to prevent browning, you may wish to place them in a bowl with water and a little lemon juice while you work). Transfer them to the jug and process, or blend, the apples to a purée. Depending on the size of your blender, you may need to add a little of the milk or some of the eggs to help the mixture blend smoothly.
5. Place all other the filling ingredients (except the jelly) in a medium bowl and whisk until smooth and evenly combined. Pour the filling into the baked tart shell. Slice the remaining apple and arrange the slices decoratively over the top of the tart.
6. Bake for 30-35 minutes, or until the filling is almost set in the middle but there is still a little wobble (a toothpick should come out clean). If certain areas are browning too quickly, cover them loosely with foil to ensure the tart cooks evenly.
7. Allow the tart to cool to room temperature before glazing or serving. If glazing, place the jelly and 1 tablespoon of water in a small saucepan. Heat gently over a low heat (setting 2 out of 9 on an induction or electric hob), stirring until the jelly has dissolved and the mixture is smooth and fluid enough to brush over the top of the tart. Apply the glaze evenly using a pastry brush.
8. Serve with cream or yoghurt. If you can find it, the tart is moreish with cinnamon ice-cream!
Tips:
The recipe itself is wonderfully versatile and works equally well with regular condensed milk or cooked condensed milk, as in the unglazed tart photo. The cooked version results in a richer, dulce de leche-like filling.
For a more intense apple flavour, I often cook the apples mentioned in Step 4. After peeling and coring 4 large apples, I slice them finely, drizzle them with lemon juice and 1 tablespoon of caster sugar, then place them in a casserole dish or Dutch oven with a lid. Bake at 130°C fan (or 150°C conventional) for 2 to 3 hours. Once cooked (they are soft, but still regain their shape), allow the apples to cool completely, if possible overnight, then drain off any excess liquid and continue with Step 4. As the apples lose a significant amount of moisture during cooking, I use 4 apples rather than 3 when following this optional step.
Have You Tried This Recipe? How did it go?
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