Apple Tart

Sun, 15 June 2025

Apple Tart

Ingredients:

For the apple filling:

• 300g Bramley apples weighed whole, then peeled, cored and sliced
• 100g caster sugar
• juice of 1 lemon

 

For the pastry:

• 500g plain flour
• 120g caster sugar (plus some extra for sprinkling on top)
• 320g salted butter, cold and cut into small cubes
• 1 large free-range egg
• 2 yolks from large free-range eggs
• 1 tsp vanilla extract

 

For serving:

• Softly whipped cream

 

Instructions:

For the filling:

1. Mix the filling ingredients in a large bowl.

 

For the pastry:

1. Preheat your oven to 175°C.

2. In a food processor, pulse the flour, sugar and butter until the texture looks like big breadcrumbs.

3. Add the egg, egg yolks and vanilla. Pulse until the mixture just comes together.

4. Tip out the dough on a floured work surface and work it until you have a solid dough that can be divided in half.

5. Roll out each half into a 9” circle.

 

To assemble:

1. To display, use a dinner plate with a 1” rim. The chosen plate should be safe to use in the oven and should have somewhat of a dip between the rim and the centre of the plate.

2. Place one of the pastry circles on the plate. Place the apple filling in the centre and top with the second pastry circle.

3. Using a fork, press the pastry circles together all around the edge. Cut 4 slits at the top to allow steam to escape.

4. Place the plate on a larger baking tray (in case hot apple juices bubble over) and bake for 50-60 minutes, until the pastry is golden in colour.

5. Sprinkle the tart with caster sugar. Serve warm with softly whipped cream.