The Art of the Tart: Savory and Sweet

by Tamasin Day-Lewis

Published by Random House

144 pages, 2001

ISBN: 0375504923


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Apple Crumble Tart

from The Art of the Tart by Tamasin Day-Lewis

A substantial tart, which you can make with puff or regular pie dough, the kind of dessert you would serve a team of post-game children, or hearty-appetited marrow-chilled grown-ups at a shoot lunch.

Serves 6

6 good, crisp eating apples

1/2 cup unsalted butter, cut into small pieces

1 cup flour

1 cup nibbed almonds

2/3 cup vanilla sugar

a sprinkling of ground cinnamon or cloves (optional)

 

Preheat the oven to 375 degrees F. Line a 9-inch tart pan with the dough of your choice.

Peel, core, and thinly slice the apples, and fill the tart shell with them. They will sink during cooking, so don't feel apprehensive if the bottom is piled high. Mix the remaining ingredients together quickly with your fingertips and pour them over the top, flattening it evenly by hand. Cook for 35-40 minutes: a skewer will tell you if the apples are cooked through, and the top should be beautifully browned. Serve with crème fraîche, clotted, or crème crue.