Transform a glut of apples into this classic tart by using our insider tips and tricks
- Serves: 8 persons
- 150g plain flour , plus extra for dusting
- 75g cold unsalted butter , cubed
- 50g icing sugar
- 1tsp ground cinnamon
- 1egg yolk (freeze the white to use in another recipe)
- 8sweet eating apples , 4 peeled, cored and finely chopped
- 2cooking apples , peeled, cored and chopped
- ½lemon , juiced
- 50g soft light brown sugar , plus 2 tbsp
- pinch of mixed spice
- ½tsp ground cinnamon
- 25g cold unsalted butter , cubed
Step 1Make the pastry by pulsing the flour, butter, sugar and cinnamon together in a food processor until it resembles damp sand. Add the egg yolk and pulse again until the dough comes together into a ball (add ½ tbsp of cold water to bring it together, if needed). Wrap the dough and chill for at least 30 mins.
Step 2Meanwhile, put all the chopped apples in a pan with the lemon juice, 50g of sugar, the spices and 2 tbsp of water. Simmer for 10-15 mins or until most of the apples have broken down into a purée, but some chunks of the eating apple remain. Remove from the heat and leave to cool.
Step 3Roll the chilled dough out on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm loose-bottomed tart tin, and press into the base and up the sides. Trim any excess and chill for 10-15 mins. Heat the oven to 200C/180C fan/gas 6.
Step 4Scrunch up a sheet of baking paper and use it to line the chilled pastry case, then fill with baking beans or uncooked rice. Bake for 10 mins, then remove the beans and paper, and bake for a further 5-10 mins or until it looks golden and dry.
Step 5Peel, core and cut the remaining 4 eating apples into thin slices. Spoon the apple compote into the pastry case and spread out into an even layer. Arrange the apple slices on top, overlapping them slightly. Sprinkle over the remaining sugar and dot the butter cubes over the top. Bake for 30-35 mins or until the apple slices are soft and golden. Leave to cool for 10 mins before slicing, or serve at room temperature. Serve with custard or ice cream.