INGREDIENTS
- Cooking Time: 30
- Servings: 6-8
- Preparation Time: 1 hour 30 minutes
- 1 buttered round tin with a diameter of about 22cm
- Shortcrust pastry:
- 125g plain flour
- 1 level tablespoon icing sugar
- A pinch of salt
- 75g butter
- 1 egg yolk
- 1 or 2 teaspoons of cold water
- For the filling:
- 6 large apples (golden delicious or cooking apples)
- A squeeze of lemon juice
- 1 level tablespoon of sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons of water
- For the topping:
- 2 large apples
- 1 tablespoon sugar
- 20g butter
- 1 tablespoon apricot jam mixed with 1/2 tablespoon water
DIRECTIONS
- For the shortcrust pastry put the flour, sugar and salt in a large mixing bowl. Cut the butter into cubes and rub into the flour until you have a crumble mix. Add the egg yolk and one or two teaspoons of cold water. Mix into a dough and put in the fridge for 30 minutes.
- Peel, chop and core the apples and place them in a saucepan with the water, lemon juice, sugar and cinnamon. Cook on low until the apples have broken down and are soft. It is important that it is not liquid so stir over heat until all the water has evaporated. Place to the side and leave to cool.
- Take out the pastry dough from the fridge. Roll until it is 0.3cm thick and line the buttered cake tin. Put baking paper on top of the pastry and weigh it down with dried beans to hold the baking paper in place. Bake in a pre-heated oven set to 180C for about 25 minutes. Then remove the paper and beans and put the pastry case back in the oven for another 5 minutes.
- Remove pastry case from the oven and fill with the apple filling.
- Peel, core and thinly slice two large apples. arrange them on top of the filling. Sprinkle with 1 tablespoon of sugar and dot with butter. Place in the oven at 170C and cook for 25 minutes until the apples are soft and starting to caramelise. Remove tarte from the oven.
- Heat the jam and water mixture in the microwave until a thick liquid. Brush on top of the apples to give a glaze and allow to cool.
