Firstly, you need to know I’ve marked this recipe as intermediate, but I’d say it’s a very easy intermediate recipe.
Time: 15 mins preparation and 40 mins in the oven, at 180º.
You will also need a baking tin with a removable base, around 9 inches/ 22cms diametre.
1) Cut crusts off from every bread slice and cut each slice in half. Cover them with tin foil or with a damp cloth so the don’t dry while preparing the apples.
2) Peel all the apples and cut them in half, take the core off and then cut each half in half again (get 4 quarters, basically). Now cut each quarter in thin slices (about 4-5 slices out of each quarter).
3) Heat up 200ml of the milk and pour the sugar, cinamon and nutmeg (optional) in the warm milk. Stir well. Now, add the rest of the milk.
4) Now goes the making of the tart itself!!
Butter up the base and sides of the tin, slightly, you are going to use to bake it in (make sure the bottom of the tin comes off). Cover the base of the tin with the bread slice halves, making sure there is NO GAPS in between slices. Feel free to shape some of the corners to make the pieces of bread fit better, especially if you’re using a round tin.
5) Now, start covering the 1st layer of bread slices already laid on, with the thin apple slices, in a snail shell shape, starting outside-in, slightly overlap the slices of apple. You might also have to cut corners/give shape to the slices of apple to make them fit, especially when preparing the last layer. Try not to leave gaps in between (as the apples will shrink when cooked).
6) Repeat previous 2 steps twice more (so you get 3 layers of each, bread and apples). Pay special attention when mounting the 3rd (and last) layer of apple slices: make sure you overlap them about half way in. It should end up looking kind of an open rose.
7) Beat the egss and mix them with the milk wher you already poured the sugar and cinamon. Now, slowly, pour the milk mixture over the whole tart, making sure the top layer of apples is well soaked.
Put the tart in the middle of the warmed up oven, at 180º, for 40 mins.
If half way through the baking, you notice the apples on top are getting too brown, cover the tart with tin foil for the remaining cooking time.
8) Get the tart out of the oven and rest it as it is, in the baking tin you have used, for about an hour.
Then, get it out of it carefully by removing the tin sides, and leave the tart on the tin bottom.
9) Mix the jam with 3 tbsps of water and heat up, while gently wisking the mixture. Once thinner and runnier, let the jam cool down for 10-15 mins and, using a pastry brush if possible, cover the whole tart (top and sides) with the jam.
10) Let the tart cool down for a further hour, minimum, and enjoy it!!
- This tart goes very nicely with chocolate ice cream or cream.
- It’ll keep refrigerated for 3-4 days.
- It’s quite a light desser.
- It’d look beautiful if you use some eatable flowers or some sort of cake decoration to decorate the top layer of the tart.