Apple Polenta Tart

This is from a magazine that I bought in Paris when Heidi and I were there. I purchased it at W H Smith on Rue de Rivoli, just across from the Tuilleries. It's a wonderful book and magazine store.

180 gr butter
120 gr golden caster sugar (light brown sugar?)
3 medium egg yolks
120 gr quick cook polenta, plus an extra tablespoon
270 gr flour
icing sugar, to dust

for the filling

8 Granny Smith apples, peeled, cored and chopped
2 tablespoons sugar
1/2 teaspoons cinnamon
4 whole cloves
2 large strips of lemon zest

Preheat the oven to 356 degrees F.

In a food processor or using an electric hand mixer cream together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a tim.
Sift the dry ingredients over the creamed mixture and mix until the dough just comes together - add a little water if it seems a bit dry.
Turn out, wrap in cling film and shill in the fridge for 20 minutes.

Meanwhile, cook all the filling ingredients in a large pan over a medium heat, stirring gently for 5 minutes, or until tender Cool, then remove the zest and cloves.

Divide the pastry into two-thirds and one-third. On a floured surface, roll out the two-thirds portion to 3mm thick (that's about 1/8 inch). Use to line the base of a 23-24 cm spring-form pan. and then 3/4ths the way up the pan. If the pastry breaks up just mold it with your fingers. Sprinkle the base with the extra tablespoon of polenta, then spoon in the apple mixture. Leveling the surface.

Roll out the remaining pastry and cut out hearts with a pastry cutter. You'll meed to re-roll the trimmings to make more hearts Arrange them, slightly overlapping, on the top of the filling, starting from the edge and finishing in the centre.

Bake for 45 minutes, or until the pastry is golden. Cool slightly in the tin, then carefully remove and cool on a rack, Dust with the icing sugar, and serve with cream,

This recipe comes from a Delicious magazine, October 2004