Serves up to 8
Ingredients for the tart:
- 500g dessert pastry block
- 12 apples
- 50g sugar
- 500ml water
- 20g butter (for the oven dish)
- 25cm tart dish
Ingredients for the chocolate sauce:
- 100g 50% dark chocolate
- 25g sugar
- 50g butter
- 50ml water
Preheat the oven at 180°C.
- Peel & core the 12 apples and place them in a bowl full of water and a half lemon to prevent the apple from
- Cut 7 of those apples into small pieces and place in a small pan with 500ml of water and 50g sugar. Cover and leave to cook for 20 minutes.
- Once the apples are cooked pour into a sieve to remove the excess water. Using a hand blender, blitz to obtain a very smooth paste… That paste is called compote.
Set the compote aside.
- Remove the pastry block from the package, place it on a flat surface (or kitchen worktop) dusted with flour. Then, using a rolling pin or a wine bottle, press down the pastry evenly, but not too thinly. What you are looking for is the pastry wide and thick enough to fit in to the cake dish.
- Once that is done, gently flip the pastry on the rolling pin, then transfer it on the baking dish. Now, using your hands flatten the dish on the base of the dish, then prick it with a fork to allow steam to escape from the base while the cake is baking. Trim and remove the excess pastry*.
- Now pour the compote over the cake base, then thinly slice 5 apples and align the slices as shown on the photo.
- Once the whole surface of the cake is covered, place the tart in the oven and bake for 45 minutes at 180C.
In the meantime prepare the chocolate sauce.
- Melt 25g of sugar in 50 ml water. Set aside.
- Break the chocolate into small pieces and place in a heat proof dish.
- Bring water to boil in a sauce pan, then place over it, the dish containing the chocolate.
- Stir gently until the chocolate is fully melted. Now add the butter and continue to gently stir until the butter disappears.
- Take the mix away from heat, then add in the sugar & water mix. Stir quick to make a smooth sauce.
Following these proportions the sauce should be liquid enough not to set even when it cools down.
Once the tart is ready, allow 30 minutes to cool down before serving. The little hearts on the photos are made from the extra pastry trimmed further up. Using my rolling pin again, I rerolled the pastry and cut it in hearts and lips shapes.
The shapes were baked for 10-15minutes, cooled down, and then dipped into the chocolate sauce just after I melted the butter in it.
Plate and serve as above.