This tart is really quick and easy. It uses one of my favourite pastries, one that is quite biscuity which really compliments the comforting bland juiciness of the apples. Feel free to use as much sugar and spice for the filling as you require. The best tarts are always tailor made.
For the pastry:
- 260 g unsalted butter into
- 350 g of plain (cake) flour
- 180ml caster sugar
- and a pinch of salt.
until it resembles breadcrumbs. Continue to knead until the pastry comes together.
Chill for an hour, then line a buttered and floured pastry case by pressing the pastry in with your hands.
For the filling:
- Peel and core 8-10 apples (or however many you may need to fill your pastry base, bearing in mind that they will reduce in size as they cook.
- Slice the apples and braise them in a little butter with several tablespoons of brown sugar and some spices. I use pimento spices with cinnamon, cardamom and cloves.
- When the apples are slightly translucent drain them and add
- 2 Tbspns of grated lemon zest
- 1/2 cup of ground almonds
- 1 tspn of vanilla
Toss to mix, then fill the pastry case and top up with
- 1 – 2 cups of double cream or creme fraiche
Sprinkle lavishly with demmerrara sugar and bake @ 180*C for 45 minutes to an hour. Your pastry should be biscuity and browned, and the apples should be soft and juicy.
Serve warm with loads of freshly whipped cream , mascarpone or more creme fraiche.