1. French Apple Tart
N5 HPC

2. Learning intentions To consolidate the pastry making process
To demonstrate examples of thinly slicing

3. Recipe
100g Plain flour 25g sugar 50g margarine Pinch cinnamon (optional) Cold Water to mix ½ cooking apple – cut into very thin slices 15ml soft brown sugar cubes of margarine
Set oven 180c/gas 6
Carefully weigh flour and sugar into large bowl (and cinnamon if using). Mix well
Add margarine and rub in until fine breadcrumbs are formed
Add cold water gradually to breadcrumb mixture until a soft dough is formed
Roll into a square and place onto a greased baking tray
Form an edge on your tart as shown
Peel core and slice apple very thinly
Arrange apples around pastry in a fan shape
Sprinkle over brown sugar and dot butter over apples
Bake for minutes until golden and bubbling
Dust with icing sugar
Tidy up and turn oven off
Check units/drawers

4. Success Criteria – Peer Discussion
What signs can you see when your margarine is nearly rubbed in?
How can you tell that enough liquid has been added to your dough?
Why do you think finely slicing the apples was important in this recipe?
Were yours thin enough?