So many tastes and textures to enjoy: crunchy, creamy-thick, sweet, lemony-tart, apple-topped, wonderful!
For the crust:You will need a nine-inch tart pan. Make your favourite recipe for crust and place it in the pan. Blind bake it until it's halfway done.
Pâte sablée coming up! I used Julia Child's recipe.
For the apples:
For the goat cheese filling:
8 ounces/230 grammes of soft goat cheese
zest from 1/2 lemon
a dash of vanilla
3 tablespoons heavy cream
1/3 cup of sugar
2 teaspoons cornstarch
Place all the ingredients for the filling in the food processor and pulse until they are mixed. The mixture should come out thick, not runny. If it's runny, add a little more cornstarch.
Pour the cheese mixture onto the partially baked crust and then arrange the apples over the mixture. Work in a circular pattern, starting from the edge, creating rows until you reach the centre. Pack the apples in as well as you can. It may seem like a lot of apples are being used, but as you know, apples shrink when they bake. When you reach the centre, top it with some apple slices arranged in a decorative pattern.
For the topping:2 tablespoons sugar
2 tablespoons butter
1 tablespoon cinnamon
Mix the sugar and cinnamon. Cut the butter into small chunks. Sprinkle the sugar mixture over the apples and dot with the butter. Bake at 350º F/180º C for about one hour.