Food_Heaven_-_October_2019

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 59

La panade

Grated apple tart

SERVES 8

300g (10½oz) plain flour, plus extra

for dusting

a pinch of salt

150g (5½oz) cold butter

100g (3½oz) granulated sugar

1 free-range egg, lightly beaten

800g (1lb 7oz) eating apples

a pinch of ground cinnamon

a splash of milk

2 tbsp demerara sugar

Recipe taken

from Provence

by Caroline Rimbert

Craig, published

by Kyle Books (£22).

Photography by

Susan Bell.

and preheat the oven to 200°C/Gas

Mark 6.

3 Remove the pastry from the fridge

and, using a lightly floured rolling pin, roll

into a circle on a sheet of lightly floured

greaseproof paper on a smooth surface.

4 Continue rolling to enlarge the circle,

sprinkling the surface of the pastry with

flour for ease of rolling, until it is 7.5cm

(3in) wider than the tin on all sides.

5 Lift up the pastry, greaseproof paper

and all, then gently flip and push into

position in the tin. Discard the

greaseproof paper. Roll the rolling pin

over the top edge of the tin firmly,

then pull away the excess pastry

hanging over the edges. Prick the base

of the tart all over with a fork and place

in the fridge.

6 Re-roll the leftover pastry out on a

lightly floured surface and cut into

7-10 x 2cm (¾in)-wide strips. Use a

pastry or pasta wheel when doing this

to create nice serrated edges. Place the

strips in the fridge.

7 Peel and core the apples, then

roughly grate into a bowl using a cheese

grater. Sprinkle the cinnamon over the

fruit and mix well. Remove the pastry-

lined tin from the fridge and spoon the

grated apple inside. Level the surface of

the grated apple, then position the cut

pastry strips over the top of the panade

in a criss-cross pattern. Trim the strips

using the pastry wheel if there is any

overhang. Brush all the visible pastry

with the milk, then sprinkle over the

demerara sugar.

8 Place the tart in the oven and bake for

55 minutes, or until the pastry is

cooked. Remove from the oven and

gently lift out of the tart tin and set onto

a wire rack to cool. Enjoy the panade

hot or at room temperature with vanilla

ice cream.

1 First prepare the pastry. Place the flour

and salt in a mixing bowl and whisk

together. Chop the butter into cubes and

rub into the flour using your fingertips.

When it has a breadcrumb texture, mix in

the granulated sugar, followed by the

beaten egg and 1 tbsp cold water. Keep

adding water, 1 tbsp at a time, combining

and squeezing the mixture with your

hands, until the pastry comes together

into a ball (2 tbsp of water usually suffice).

Wrap the ball in clingfilm and chill in the

fridge for 30 minutes.

2 While the pastry is chilling, thoroughly

grease and line the base of a 28cm

(11in) loose-bottomed tart or quiche tin