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Crisp autumn apples... sweet, crumbly pastry... deep, indulgent filling... the perfect tart is easy as pie. Serves: 8 Preparation time: 30 minutes, plus 30 minutes chilling time Cooking time: 50 minutes You will need:
9in/23cm fluted flan tin with loose bottom For the pastry (makes 375g): 190g plain flour Pinch salt 100g cold butter, plus extra for the top 1 tbsp caster sugar, plus extra for dusting 1 medium egg, beaten with 1 tbsp cold water For the filling: 25g butter 1 tsp vanilla bean paste or extract 3 tbsp caster sugar 4 medium-size Bramley apples, peeled For the topping: 3-4 green and red Golden Delicious (or use a single colour) Softly whipped double cream, to serve Method: 1. Preheat the oven to 180°C/350°F/Gas mark 4. Rub the flour, salt and butter together until the mixture clumps together (known as cutting in). Form into a soft ball with your hands, 2. Put the butter, vanilla and sugar into a pan and heat gently, to melt the butter. Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple. Cover and cook on a low heat for around six minutes, or until the apples are really soft, stirring once. Whisk to a purée and tip into a bowl to cool. If you want a smooth purée, use a wand blender. 3. Roll out the pastry on a floured surface, until large enough to line the tin. Drape over the edges and press into them. Roll the pin over the pastry for a clean edge, then push it into the flutes. Prick the base with a fork and chill for 20 minutes. Line the inside with baking paper and a layer of dried beans (they stop the pastry puffing up). Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3. Remove the beans and paper, and bake for a further five minutes. 4. Cut each Golden Delicious apple into four and remove the core. Divide each piece into around eight thin slices. Spoon the apple purée into the base and arrange the slices in two overlapping circles, Melt the extra butter and brush over the apples, dust with sugar and bake for 20-25 minutes, Tip: If the apple slices start to go brown during preparation (or you want to prepare them in advance), put into cold water with a squeeze of lemon. When ready to use, drain and pat dry to remove any excess water.
Delicious alternative: The pastry can be used for savoury tarts, such as quiches by leaving out the sugar.
 
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How to Make a Fruit Tart
With its rich pastry cream and tangy fruit wrapped in a flaky, buttery shell, the fruit tart is a classic dessert.
Make this version with one or more of your favorites berries
http://www.nidokidos.org/threads/87038-How-to-Make-a-Fruit-Tart
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