- 2 1/2 cups all-purpose flour
- 1 cup softened unsalted butter
- 3/4 cup granulated sugar
- 1 eggs
- 1 pinch salt
- 3 tbsp water
- 1lb apples
- 1 eggs
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 1 tbsp heavy whipping cream
- 1/2 tbsp calvados (apple brandy)
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Put the flour, salt, granulated sugar and eggs in the bowl with the dough blade. Blend for 30 seconds. Switch off and add the diced unsalted butter. Switch on again, add the water via the feed tube and stop blending as soon as the dough forms a ball. Leave in a cool place for 30 minutes.
Rich shortcrust pastry can be used for making tarts of cut into shapes for biscuits. If the dough fails to form a ball, add a little water. 1 lb of dough is sufficient for a 12-inch quiche mold. The amount of water required will depend on the absorbent capacity of the flour.
Preheat the oven to 355F (gas mark 4). Butter a quiche mold, line with the pastry and prick the base with a fork. Cover with a circle of baking parchment and a layer of beans (or rice). Bake blind* for 15 minutes. Meanwhile, slice the apples using the 4-mm slicing disc. Brown them in the unsalted butter in a frying pan for 5 minutes. Sprinkle with a little sugar and cook over moderate heat, stirring gently from time to time. Draw aside and allow it to cool. Blend the eggs with the sugar in the bowl with the metal blade. Add the cream, calvados, vanilla extract and cinnamon. Stir to obtain a thick, smooth mixture. Arrange the apple slices in the pastry case and top with the egg mixture. Bake in the oven and allow to cool.
This tart is delicious served with heavy whipping cream or a scoop of vanilla ice cream.