With a dollop of cream and a cup of tea, this delicious treat is perfect for morning tea.
For the base
150 grams of soft butter
30 grams of sugar
60 grams of icing sugar
30 grams of ground walnuts
A pinch of salt
250 grams of flour
For the glaze
85 grams of sugar
125 single cream
Zest of one unwaxed lemon
To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.
Roll out the dough evenly on a lightly floured surface and place into a 28 cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.
Wash and halve the apples. Cut the apples into thin slices.
Preheat the oven to 190 degrees top/bottom heat (fan 175 degrees). Arrange the apple slices on the dough in rings.
To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.
Served on Villeroy & Boch’s Artesano Original collection.