Magimix COMPACT 3200 XL - Manual (Page 66)

To make the shortcrust pastry
1. Put the flour, salt, diced butter and water in the bowl with the dough blade.
2. Process for 20 seconds.
3. Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor
off as soon as the dough forms a ball.
4. Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5. Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the
pastry out A . and transfer to the tin B . Prick the base all over with a fork C .
6. Line the pastry case with baking parchment and weigh it down with ceramic beads,
dried beans or even rice
D .
7. Bake blind* for 20 minutes.
To make the filling
1. Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4-mm
slicing disc. If necessary, empty the bowl midway through the process. Squeeze the
juice of half a lemon over the sliced apples.
2. Cook the apple slices in the butter and sprinkle with a little sugar. Cook over a
moderate heat for 5-7 minutes, stirring gently from time to time. Remove from the heat
and allow to cool.
3. Put the eggs, sugar, cream, calvados, vanilla extract and cinnamon in the bowl with
the metal blade. Blend until the mixture is smooth and creamy.
4. Arrange the apple slices in the pastry case. Pour the egg mixture on top.
5. Bake for 30 minutes at 180 °C (gas mark 4). Allow to cool.
Chef’s tip: this tart is irresistible served with crème fraîche or a scoop of vanilla ice cream.
Caramelised apple tart
Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30 cm tart tin
Ser
ves 6-8
Shortcrust pastry
250g plain flour
125g butter
80ml cold water
1 pinch salt
Filling
1kg apples
45g butter
½ lemon
2 eggs 4 tbsp caster sugar
2 tbsp thick crème fraîche
1 tsp calvados
1 tsp ground cinnamon
1 tsp vanilla extract
A B C D
E4
110