French apple tart
- 500g ready-made shortcrust pastry
- 2 eating apples
- 100g caster sugar
- 2 tbsp Asda Lemon Juice
- 4 Bramley cooking apples
- 25g butter
- 3 tbsp apple juice
- 8 tbsp Asda Apricot Jam (no bits)
Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry on a lightly floured surface and use to line a 20cm flan or sandwich tin. Prick the base with a fork and lay a piece of baking paper inside. Weigh the paper down with rice and cook in the oven for 10 minutes. Remove the paper and rice and return to the oven for another 5 minutes.
Peel, core and slice the eating apples and put them in a shallow dish with 50g caster sugar and the lemon juice. Mix gently so that all the slices are coated and then set aside, turning the apples occasionally.
Peel, core and slice the cooking apples and put them in a pan with the butter and juice. Cover and cook for 10 minutes until soft, then add the remaining caster sugar and half the apricot jam. Boil, uncovered, until you have a thick purée, stirring frequently. Leave to cool.
Fill the pastry case with the apple purée. Drain the apple slices and arrange neatly on top. Bake for 25 minutes. Melt the rest of the jam and brush over the apples. Serve warm or cold.