Caramelised french apple tart
- For the pastry:
- 250g plain flour, plus extra for rolling
- 150g butter, chilled, and cut into small pieces
- 1 level tbsp icing sugar
- 1 egg yolk
- For the filling:
- 2 Granny Smith apples, peeled, cored and sliced
- 100g caster sugar
- 2 tbsp lemon juice
- 750g Bramley cooking apples, peeled, cored and sliced
- 40g unsalted butter
- 4 tbsp Hartley's Smooth Apricot Jam
For the pastry, sift the flour with a pinch of salt, then rub in the butter until it resembles breadcrumbs. Add the icing sugar. Mix the egg yolk with 2 tbsp ice-cold water and mix with the flour mixture to make a stiff dough. You may need a little more water.
Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry on a lightly floured surface and line a 23cm flan tin. Prick the base and chill for 15 minutes. Lay a sheet of baking paper in the flan case and weigh down with dry rice. Bake for 10 minutes, remove the paper and rice and cook for another 5 minutes.
Put the sliced Granny Smiths in a bowl with 50g of the caster sugar and the lemon juice, and mix gently. Set aside, turning occasionally.
Put the Bramley apples in a pan with 25g of the butter and 2 tbsp water. Cover and cook until tender. Stir in the rest of the caster sugar and 2 tbsp of the apricot jam and simmer, uncovered, stirring often, until you have a thick purée. Put in the flan case.
Drain the apple slices and arrange on top. Melt the rest of the butter and brush the apples. Bake for 25 minutes.
Heat the rest of the jam and brush over the warm apples. Serve warm or cold.