LOS ANGELES : Hervé Cuisine avec la Reine des Apple Pies

Ingredients

• 250 g All-Purpose Flour (for shortcrust pastry, sifted)
• 150 g Unsalted Butter (cold, cut into cubes)
• 50 g Granulated Sugar (for pastry dough)
• 1 Egg (large, lightly beaten)
• 2 Tbsp Cold Water (ice‑cold, to bring dough together)
• 5 Apple (firm tart apples (e.g., Granny Smith), peeled, cored, sliced 0.5 cm thick)
• 1 Tbsp Lemon Juice (freshly squeezed, prevents browning)
• 80 g Granulated Sugar (for filling) (adjust based on apple sweetness)
• 1 tsp Ground Cinnamon (ground, aromatic)
• 100 g All-Purpose Flour (for crumble) (for topping, sifted)
• 80 g Brown Sugar (packed, for crumble topping)
• 80 g Rolled Oats (old‑fashioned, for crunch)
• 80 g Unsalted Butter (for crumble) (cold, cut into cubes)
• ¼ tsp Salt (fine sea salt, enhances flavor)

Instructions

1. Make the Shortcrust Pastry

   In a mixing bowl combine the flour, sugar, and salt. Add the cold butter cubes and rub with fingertips until the mixture resembles coarse crumbs. Stir in the beaten egg and ice‑cold water just until the dough comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.

   Time: PT20M

2. Roll and Fit the Dough

   On a lightly floured surface roll the chilled dough to about 3 mm thickness. Gently transfer to the 9‑inch tart pan, pressing into the edges. Trim excess and prick the base with a fork. Refrigerate the crust for 10 minutes while you prepare the filling.

   Time: PT10M

3. Prepare the Apple Filling

   Peel, core, and slice the apples into 0.5 cm rounds. In a bowl toss the slices with lemon juice, sugar, and ground cinnamon until evenly coated.

   Time: PT15M

4. Make the Crumble Topping

   In a separate bowl combine flour, brown sugar, rolled oats, and salt. Add the cold butter cubes and rub with fingertips until the mixture forms coarse crumbs. Set aside.

   Time: PT5M

5. Assemble the Tart

   Arrange the apple slices in the chilled crust in a single layer, overlapping slightly. Sprinkle the crumble topping evenly over the apples, covering the surface completely.

   Time: PT5M

6. Bake the Tart

   Place the tart on a baking sheet and bake in a pre‑heated oven at 170 °C for 60 minutes, or until the apples are tender and the crumble is golden brown.

   Time: PT1H

   Temperature: 170°C

7. Cool and Serve

   Remove the tart from the oven and let it cool on a rack for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with a dollop of vanilla‑flavored whipped cream.

   Time: PT30M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g