Bramley Apple and Rosemary Pan Cake
Try this combination of apple and fresh rosemary, I think you’ll love it … you could add a little chopped rosemary to the softly whipped cream to for extra oomph.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
Ingredients
150g (5oz) sugar
75ml (3fl oz) water
600g (1 1/4lbs) Bramley apples, peeled, cored and sliced into 7mm (1/3 inch) slices
150g (5oz) soft butter
175g (6oz) sugar
200g (7oz) self-raising flour
generous pinch of salt
3 eggs, free-range and organic
1-2 tbsp milk
1 tbsp rosemary, finely chopped
1 x 25cm (10 inch) stainless-steel sauté pan or a cast iron frying pan
Method
Preheat the oven to 170°C/325°F/Gas Mark 3.
Put the sugar and water into the pan. Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to golden brown (if the caramel is not dark enough the tart will be too sweet).
Meanwhile arrange the peeled and sliced apples in a pretty pattern over the caramel…. Careful not to burn your fingertips… Use a fork to place the apples so as not to touch the caramel.
Put the butter, sugar, flour and salt into the bowl of a food processor. Whizz for a second or two, add the eggs and stop as soon as the mixture comes together, add the chopped rosemary and whizz for a second. Add milk to soften the mixture.
Bake in the preheated oven for approximately 40-45 minutes. The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan. Allow to rest in the pan for 5-10 minutes before turning out. Serve with crème fraiche or softly whipped cream and soft brown sugar….
