Avaloù Tart

Avaloù Tart
Avaloù Tart

What on Earth is or even are avaloù? Well nothing too exotic I am affraid, they are just “Apples” in Breton. But I should be careful… Apples are considered sacred in Brittany, there is even a ceremony in the west of the peninsula were an “apple tree” is paraded; Gwezenn an Anaon… “The tree of souls”. But for now, here is the recipe for my apple tart, made by my Great Grand Mother, Grand Mother and Mother… All adding a little something in the process!

Organic apples
Organic apples

Well, first, you need some apples. It is not going to be a great year for apples here in Ireland; the bees for a start were not in great numbers in my area but also a cold snap in May abruptly put an end to the 2015 crop. Well mine anyway… So yes, good cooking apples or just good apples…

Shortcrust Pastry
Shortcrust Pastry

For the shortcrust pastry, 100g Buckwheat Flour, 100g of plain white, 200g of butter, 3 ice cubes, 50g of sugar, two egg yolks, in the blender it goes for a few pulses; then in a bowl, knead a bit and put the doughball in cling film an in the fridge for an hour.

Lemon Bath
Lemon Bath

Get a lemon bath ready, for your apples so they don’t turn dark after you peel them… See, just like this…

Core the apples
Core the apples

Core and peel the apples; you will need a first batch of 6 to 8 first for stewing. The “compote” will then go at the bottom of the tart…

Ready to stew
Ready to stew

Simmer the chopped apples until soft, with 100g of sugar if they are a bit acidic, less if they are sweet. I also add a pinch of ground cinnamon…

Sugar and Cinnamon
Sugar and Cinnamon

Stew until soft and then mash the lot to a compote…

Cooking
Cooking
Ready...
Ready…
Mash...
Mash…

Ok, the dough should be rested, roll it onto a buttered and floured tart dish and scoop the compote at the bottom; once done, core and peel another 5 or 6 apples, cut them all in halves and then thinly chopped as crescents. You can now start to lay them from the outside to the centre, overlapping them as you get to the second round…

Steady...
Steady…
Almost there... Ready to bake.
Almost there… Ready to bake.

The tart is ready to bake, 200c for 25-30 minutes. I egg wash the crust on the outside ( or rather the dough that will become a crust) and sprinkle some sugar and cinnamon on top.

Final touches
Final touches

I have had a second crop of Aronia berries outside, just about ripe, they will give a lovely contrast, bitter and sweet so not too much. For a bit of contrast too!

Aronia berries on top...
Aronia berries on top…

Almost ready, the final touch is some apple jelly from the Burren; I heated it up in a pan with a bit of water and with a pastry brush, well, started glazing away!

Apple jelly glazing
Apple jelly glazing

It also work with blackcurrants and of course apricot jam… Anyway, there it is… One of my “Avaloú tart” or, let’s face it, between you and me… “Apple Tart”… There it is, enjoy with a nice cup of coffee for tea!

Avaloù Tart aka Apple Tart
Avaloù Tart aka Apple Tart
Aka "Tarte aux Pommes"
Aka “Tarte aux Pommes”

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