Baked apple and lemon tartlet

Name: Baked apple and lemon tartlet
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 3 eggs; Pinch of salt; 300 g (11oz) plain flour; 75 g (3oz) icing sugar; 300 g (11oz) butter; 2 lemons; 700 g (11⁄2lb) Bramley or Granny Smith's apples; 225 g (8oz) caster sugar; 5 mL (1 level tsp) arrowroot; Caster sugar for dusting

This French tart recipe is the perfect dinner party dessert idea. Freeze ahead to allow for more time entertaining and less time in the kitchen.

By The GH Kitchen TeamPublished: 24 February 1997

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Food, Brown, Cuisine, Dessert, Dish, Tableware, Recipe, Ingredient, Soufflé, Cutlery,

Preparation Notes: plus chilling

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Yields:

Prep Time:

40 mins

Cook Time:

45 mins

Total Time:

1 hr 25 mins

Ingredients

3 eggs
Pinch of salt
300 g (11oz) plain flour
75 g (3oz) icing sugar
300 g (11oz) butter
2 lemons
700 g (11⁄2lb) Bramley or Granny Smith's apples
225 g (8oz) caster sugar
5 ml (1 level tsp) arrowroot
Caster sugar for dusting

Directions

1. Step 1
  Beat one egg with a pinch of salt; set aside 15ml (1tbsp). Process the flour, icing sugar and 175g (6oz) of the butter in a food processor until the mixture resembles fine crumbs. Add the remaining beaten egg with 45ml (3tbsp) water; pulse until pastry comes together. Divide into eight balls; chill for 30min.
2. Step 2
  Roll out pastry and line eight 8cm (31/4in) base-measurement 3cm (11/4in) deep, fluted, loose-bottomed tartlet tins. Prick the bases and chill for 20min. Line the tins with greaseproof paper and baking beans; cook at 200°C (180°C fan) mark 6 for 15min. Remove greaseproof paper and baking beans; brush the inside of the pastry with reserved beaten egg to seal. Return to the oven for a further 2-3min; set aside.
3. Step 3
  Grate rind and squeeze the lemon juice. Peel, core and thinly slice the apples. Toss them in 30ml (2tbsp) lemon juice, then fry in 25g (1oz) melted butter for 1-2min. Spoon into the pastry cases.
4. Step 4
  Soften remaining 125g (4oz) butter; process with the caster sugar for 3min or until soft, well combined and pale. Add the lemon rind, arrowroot and remaining two eggs; blend for 2min or until well combined.
5. Step 5
  With the food processor running, add remaining lemon juice (see Cook's Tip). Blend for 1min or until combined. Pour over the apples. Dust with caster sugar.
6. Step 6
  Return tartlets to the oven; cook at 180°C (160°C fan) mark 4 for 45-50 min or until pastry is golden and apples start to caramelise. The filling will puff up during cooking and sink on cooling. Remove from tins and serve warm or cold.
7. Step 7
  To freeze: Complete to the end of step 6. Cool, wrap and freeze. To serve. Return to the tins, then thaw overnight at room temperature. Reheat at 200°C (180°C fan) mark 6 for 7–10min. Serve with clotted cream, dusted with cinnamon.
  
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Prevent curdling

The lemon juice is added at the last minute to prevent the mixture curdling.

Per Serving:

Calories: 625

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time