RECIPE STEPS
1
Add the flour, salt and diced butter into the food processing bowl fitted with the dough blade.
- 250 g plain flour
- 150 g butter
- 80 ml cold water
- 1 pinch salt
2
Switch on and run for 20 seconds.
3
Run until the dough forms a ball.
If necessary, scrape the walls of the bowl with the spatula. Turn off as soon as the dough forms a ball.
4
Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5
Preheat your oven to 180 °C (gas mark 4).
Butter the tin and lightly dust with flour.
Roll the pastry out and transfer to the tin.
Prick the base all over with a fork.
6
Cover the pastry with baking parchment and weigh it down with baking beads, dried beans or rice.
7
Blind bake for 20 minutes.
8
Meanwhile, wash the apples.
Slice the apples in the midi bowl fitted with the 4-mm slicing disc.
If necessary, empty the bowl midway through the process.
Squeeze the juice of half a lemon over the sliced apples.
9
Cook the apple slices in the butter and sprinkle with a little sugar.
Cook over a moderate heat for 5-7 minutes, stirring gently from time to time.
Remove from the heat and allow to cool.
- 45 g butter
- 4 tbsp caster sugar
10
Add the ingredients to the food processing bowl fitted with the metal blade.
Blend the until the mixture is smooth and creamy.
- 2 eggs
- 4 tbsp caster sugar
- 2 tbsp of crème fraîche
- 15 ml of french brandy, Calvados
- 1 tsp cinnamon
- 1 tsp vanilla extract
11
Arrange the apple slices in the pastry case. Pour the mixture on top.
12
Bake for 30 minutes at 180 °C (gas mark 4).
Allow to cool.