Apple tart
This elegant, delicious classic is easy to make and the perfect summertime dessert with softly whipped cream or custard
SERVES
12
PEOPLE
PREP TIME
145
MINUTES
COOKING TIME
45
MINUTES
Ingredients
225g butter
50g caster sugar
2 eggs
300g plain flour
675g Bramley Seedling cooking apples
150g sugar
2-3 cloves
egg wash (one beaten egg and a dash of milk)Â
caster sugar, for sprinkling
softly whipped cream
barbados sugar
baking tin, 7in (18cm) x 12in (30.5cm) x 1in (2.5cm) deep
Method
First, preheat the oven to 180°C.
To make the pastry, cream the butter and sugar together by hand or in a food mixer (no need to over-cream).
Add the eggs and beat for several minutes.
Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours, otherwise it is difficult to handle.
To make the tart, roll out the pastry 3mm thick approx, and use about two-thirds of it to line a suitable tin.
Peel, quarter and dice the apples into the tart, sprinkle with sugar and add the cloves. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake until the apples are tender, approx 45 minutes to 1 hour.
When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
