Apple and Rosemary Tart

Let your guests guess the mystery ingredient imparting such an exquisite perfume to this apple tart.

 

For 6 People : Shortcrust pastry 250g de farine 125g de beurre froid 85g sirop de romarin froid  1 pinche of salt Filling 1tbsp kirsch or brandy 4 large apples (Reinette de Canada) 4 tbsp rosemary syrup 2 tbsp Demerara sugar 1 flan tin 26cm in diameter 1 coarse grater

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  To make pastry:-:
• Put the flour and salt in a large bowl and crumble in the butter until the mixture has the texture of semolina.
  Add the chilled rosemary syrup and mix quickly.
  Knead the dough, flattening and reforming it with the heel of your hand.  Repeat this operation 3 or 4 times till it forms a smooth ball.
  Chill 30 mins, covered with clingfilm to prevent it drying out.
• Meanwhile, prepare the apple filling. 
  Peel the apples whole and grate coarsely into a large bowl.  Sprinkle with the 4 tbsp rosemary syrup and the kirsch or brandy and mix gently to avoid breaking the apple flakes.  Cover with clingfilm and leave to macerate in the fridge.
• Take the pastry, set aside a piece of about 40gr for the decoration and put it in the cool.  Roll out the remaining piece to the size of the tin (including the sides).
• Butter the flan tin and line with the pastry.
  Arrange the grated apple mixture, without the liquid, on the base, levelling the surface with a spatula.  Put to chill.
• Decoration: 
  take the reserved pastry and roll it out into a rectangle 28 x 4 cm.  Cut into leaves (see photo). Take the tart out of the fridge, and sprinkle the 2 tbsp of Demerara sugar over the apples.  Lay the leaves on top, sealing the tips onto the sides of the tart, then brush with a little milk. Cook at 200° for 30 mins.
• Serve hot or cold.

 

 

 If there are children, do not use brandy.