Recipe

Diana Chan’s french apple tart

The cook and TV presenter shares her sweet and simple tart recipe – laced with sweetened apple, cinnamon, and a dash of liqueur.

By Kenwood
  • 30 mins preparation
  • 55 mins cooking
  • Serves 8
  • Print
    Print
Everyone loves a slice of tart, but this French Apple style takes the cake. Created by Kenwood ambassador, cook and TV personality Diana Chan, this recipe pairs a cinnamon-scented apple filling with a flaky crust for sensational taste and texture.
Diana uses Kenwood's Titanium Chef Baker XL to form the perfect pastry base, saying: "The digitally controlled ChefMotor includes soft-start speed control for my favourite kind of baking: mess-free!" This gorgeous tart is perfect for sharing with family and friends – or for keeping all to yourself. Bon appétit!

Ingredients

Sweet pastry crust
  • 1/2 cup salted butter, at room temperature
  • 1/4 cup caster sugar
  • 1 large egg, at room temperature
  • 1½ cups plain flour
  • 50g marmalade
Apple filling
  • 300g lightly sweetened apple sauce (store-bought)
  • 1 tbsp Grand Marnier (see note*)
  • 450g firm Granny Smith apples (about 2), cut into 3mm-thick slices
  • Pinch of cinnamon
  • 1 tbsp butter, melted
  • Icing sugar and whipped cream, to serve

Method

  • 1
    For sweet pastry crust, place butter in a stand mixer, fitted with the K beater attachment, and beat until softened. Add sugar and beat until light and fluffy. Gradually add egg, beating until just incorporated.
  • 2
    Add flour and mix just until it forms a ball. Flatten dough into a disc, cover with plastic wrap, and refrigerate (45 minutes-1 hour).
  • 3
    Lightly grease a 22cm-diameter tart tin with a removeable base. On a lightly floured surface, roll the pastry into a 32cm circle. Lightly roll pastry around rolling pin, dusting off any excess flour as you roll. Unroll over the top of the tart tin.
  • 4
    Gently press pastry onto the bottom and up the sides of the tin. Roll the rolling pin over top of tin to get rid of excess pastry. Prick bottom of pastry with a fork. Cover and refrigerate for about 20 minutes to chill the butter and rest the gluten.
  • 5
    Preheat oven to 200°C. Line the chilled unbaked pastry shell with parchment paper or foil. Fill the tart tin with pie weights making sure the weights are to the top of the tin and evenly distributed.
  • 6
    Bake crust for 20 minutes or until the crust is golden brown around the edges. Remove from oven and remove parchment paper and weights. Reduce oven to 180°C and place the crust back in the oven for about 3-5 minutes or until the crust is dry to the touch.
  • 7
    While pastry is still warm, brush marmalade over bottom and sides of the pastry shell with a pastry brush.
  • 8
    For apple tart, mix together apple sauce and Grand Marnier. Once tart shell has cooled, spoon apple sauce evenly over the base.
  • 9
    Arrange apple slices in circles over the apple sauce. Combine cinnamon with melted butter. Gently brush the apples with cinnamon butter. Place the tart tin on a larger baking tray and bake the tart (20 minutes) or until apples are soft and slightly caramelised. Allow tart to cool (15 minutes) to allow the filling to set.
  • 10
    Dust top of tart with icing sugar and serve tart warm or at room temperature with whipped cream.

Notes

*If Grand Marnier isn't available, substitute cognac, rum or water.Brought to you by Kenwood.

More From Women's Weekly Food