It’s that time of year when British apples are coming into season. The autumn season is my favourite food and weather-wise. I know, you say it is still summer, but in the UK not really. So, now I am thinking of all the wonderful ways to use the late summer/early autumn fruits. Originally, I thought about doing an apple pie, but Martin suggested an apple tart. As I had never made one before, I took on the challenge. I turned to Eric Lanlard’s Home Bake for his version of an Apple and Quince Tart. Quinces were not on the menu in our house so they were left out. Here’s my version:
To start, I used 2 Bramley apples, peeled, cored and roughly chopped and placed them in a casserole dish. Then I covered the apples with 3 tablespoons of caster sugar, 1 teaspoon of vanilla extract and a teaspoon of cinnamon. I covered the casserole dish and put in a 160˚C preheated oven for 20 minutes.
While the apples baked, I prepared the pastry. I used ready rolled sweet pastry in a sandwich tin. It’s not the traditional vessel for a tart, but we divide our desserts into portions and freeze them and this is the easiest dish for that. Put the prepared pastry in the fridge for at least 30 minutes.
The apples from the oven will have formed a compote. Mine looked like they exploded and I thought I was going to have to start over, but after the bubbles relaxed and I gave it a stir, it was the perfect consistency. Leave these to cool.
Once your pastry is chilled and your apple compote is cool, start to prepare the apple slices. Using 2 Bramley apples, peel, core and thinly slice the apples. Remove pastry from fridge and spread the apple compote on the bottom of the prepared pastry. Arrange the thinly sliced apples in a circular pattern around the tin. Once the compote is covered by the apple slices, sprinkle with 1 tablespoon of caster sugar and 1/2 teaspoon of cinnamon.
Bake in the 160˚C oven for 35 minutes. The tart is done when the apples are softened, the edges of the fruit are going a bit crispy and the pastry is a golden brown.
Leave to cool. Once cooled, brush the tart with sieved apricot conserve. Not only does it make look fancy, it adds a subtle sweetness.
We served our tart with Cornish vanilla ice cream. Serious, YUM!