~ Level: medium ~ Time: 1 hour ~ Budget: cheap.
This recipe comes from an old Belgian cook book that my mom gifted me when I was a kid. I've been baking and personalising this apple tart ever since, for multiple occasions, and many people have been asking over the years where the recipe came from. It's one of the best apple tarts I've ever eaten myself, so I think it's definitely worth sharing. A nice and crispy crust and super moist and gooey on the inside. Even more perfect with a scoop of vanilla ice cream.
Gooey Apple Tart
Ingredients
For the tart base:
160g unsalted butter, room temperature
80g white sugar
225g all purpose flour
½ egg, room temperature
For the filling:
3-4 apples
75g white sugar
½ tsp cinnamon
For the topping:
1½ eggs
100ml milk or cream
100g white sugar
a few drops of almond essence
Method
Preheat the oven to 200°C and butter a 24 cm / 10 inch diameter tart tin.
To make the tart base, add the butter, sugar, flour and egg together in a bowl and mix by hand until it becomes homogenous. Transfer the dough to a flour dusted surface and roll out into a circle with a rolling pin, big enough to fit into your tart tin AND cover the sides. Place into the tin and press down evenly into the sides and base of the tin.
While the tart base is resting, peel, core and slice the apples. Arrange them in a circular way onto the dough in the tart tin. Mix the sugar and cinnamon together in a little bowl and sprinkle over the apples. Bake for 15 minutes at 200°C.
In the meantime, prepare your topping. In a small bowl, combine the eggs, cream, white sugar and almond essence. Give this a quick mix with a whisk or a fork. When the tart has been in the oven for 15 minutes, take out, pour this mixture evenly over the apple tart and bake for another 25 minutes.
Cut in slices and serve warm with a scoop of vanilla ice cream.
Wine pairing
Any apple dessert goes best with Ice Wine, full stop. In this case I would say I prefer a Riesling Ice Wine, just because it is a tart, which means there is more apple and less crust or dough than most apple desserts. And Riesling gives you a freshness that will go nicely with the intense apple flavour.
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