Apple tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- 2 tbsp Unrefined golden caster sugar
- 100 g Butter (unsalted) chilled and cubed
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water cold
For the apple puree
- 3 Apple(s) such as Cox's or Golden Delicious
- 25 g Butter (unsalted)
- 1 tbsp Water
- 2 tbsp Unrefined golden caster sugar
For the filling
- 3 Apple(s) such as Cox's or Golden Delicious
- 1 tbsp Lemon juice
- 15 g Butter (unsalted)
- 1 tbsp Unrefined golden caster sugar
For the glaze
- 2 tbsp Apricot jam warmed
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1
Sift the flour and sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (Or whiz the ingredients in a food processor).
For this step you'll need:
- 200g Plain white flour
- 2 tbsp Unrefined golden caster sugar
- 100g Butter (unsalted)
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2
Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
For this step you'll need:
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water
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3
Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
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4
Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
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5
Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
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6
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. Turn the oven down to 180°C (160°C fan, gas mark 4).
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7
Fill a bowl with cold water and add the lemon juice. Peel, quarter and core the apples, placing them in the water as they are prepared to prevent them browning.
For this step you'll need:
- 1 tbsp Lemon juice
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8
To make the puree – chop 3 apples into quarters and place in a medium pan with the butter, water and sugar. Bring to the boil, then cover and cook for 5 minutes until the apples are tender.
For this step you'll need:
- 3 Apple(s) such as Cox's or Golden Delicious
- 25g Butter (unsalted)
- 1 tbsp Water
- 2 tbsp Unrefined golden caster sugar
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9
Boil off any excess water so the mixture is quite dry, then mash the apples with a fork to make a puree. Spread the apple pure in the base of the tart case.
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10
Cut the remaining apples into slices and arrange over the top of the puree.
For this step you'll need:
- 3 Apple(s) such as Cox's or Golden Delicious
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11
Melt the remaining butter in a pan and brush over the apples, then sprinkle with the remaining sugar. Bake for about 35 mins until the apples are just golden brown at the edges. Remove from the oven and brush with the apricot jam.
For this step you'll need:
- 15g Butter (unsalted)
- 1 tbsp Unrefined golden caster sugar
- 2 tbsp Apricot jam warmed