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!

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…

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.

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

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…

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…

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

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…

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.

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!

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!

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!