Apple Tart
How do you use up a glut of cooking apples? James showcases how utilise your home grown fruit to make the perfect apple tart!
Ingredients
- 1 kg bramley cooking apples, peeled cored and diced
- 300g all butter puff pastry
- ½ tsp ground cinnamon
- 100g caster sugar
- 4 large eating apples, sliced thinly
- 1 egg yolk
- 25g butter
Method
Place the apples into a large pan, add 100ml water and a knob of butter, add ½ the sugar, and the cinnamon, then simmer for 15-20 minutes. Then chill.
Pre-heat the oven to 200C.
Pop the pastry onto a large baking tray lined with paper, and prick all over with a fork.
Spread ½ the cooled apple puree over the pastry, and evenly top with eating apples. Sprinkle the remaining sugar, brush the edges with egg wash, and bake for 20-25 minutes, brush with melted butter and serve.
Ingredients
- 1 kg bramley cooking apples, peeled cored and diced
- 300g all butter puff pastry
- ½ tsp ground cinnamon
- 100g caster sugar
- 4 large eating apples, sliced thinly
- 1 egg yolk
- 25g butter
Method
Place the apples into a large pan, add 100ml water and a knob of butter, add ½ the sugar, and the cinnamon, then simmer for 15-20 minutes. Then chill.
Pre-heat the oven to 200C.
Pop the pastry onto a large baking tray lined with paper, and prick all over with a fork.
Spread ½ the cooled apple puree over the pastry, and evenly top with eating apples. Sprinkle the remaining sugar, brush the edges with egg wash, and bake for 20-25 minutes, brush with melted butter and serve.
