Apple yeast sugar tart

Author:: Stephanie Alexander
Time:: 1-2 hours
Difficulty:: Medium

I have included the recipe for another favourite, originally from Quebec. This apple sugar tart is based on a soft yeast dough and is best eaten without delay.

Photo: Marina Oliphant

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Ingredients

250g plain flour
pinch salt
1 tbsp sugar
1 tsp instant yeast
1 egg
1/2 cup warm milk
30g softened butter
2-3 eating apples
1/2 cup brown sugar
1/2 cup thick cream

Method

Sift flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter. Sprinkle with extra flour, cover and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed flan tin and allow to recover for 30 minutes (it will have puffed slightly).

Preheat oven to 225C. Peel apples and cut into eighths. Arrange apple on dough and cover with brown sugar. Bake for 10 minutes, then reduce heat to 200C. Spoon cream over apple and bake for 20 minutes. The top should be slightly caramelised and the tart light and spongy. Eat warm.

Course:: Dessert

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