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Cover: A dish for all seasons

28May 12

Hot Apple Tart with Cream

Hot Apple TartWhy not try this wonderful hot apple tart with cream as a great pudding to celebrate any occasion – perfect as apples are in season all year round.

For more apple goodness, try these caramelised apples with real custard.

What you need:

  • Pack of ready-rolled puff pastry
  • 8 eating apples, whatever you can find that is in season. Washed, peeled and cored.  4 cubed and 4 sliced into thin wedges.
  • 25g unsalted butter
  • 1 tsp ground cinnamon
  • 50g caster sugar, plus a sprinkle for caramelising the apples at the end
  • ½ tbsp runny honey
  • Tub of double cream to serve

What to do:

  1. First make the apple filling.  Heat the butter slowly in a pan until it melts before adding the cubed apple pieces and coating them all in the butter.  Cover the pan with its lid and cook the apples over a medium heat for about 15 minutes.  Stir in the honey and cook on for a further 5 minutes.  Now stir in the sugar, and the cinnamon, puréeing the soft apple with the spoon as you do so.  Leave the puréed apple mixture overnight to cool, or if you’re in more of a hurry, you can cool it in the fridge.
  2. When you are ready to cook the tart, preheat the oven to 200ºC and line a circular, ceramic oven-proof dish with parchment paper.
  3. Roll open the puff pastry and lay it over the baking dish, pressing it gently to the sides of the dish and cutting off any excess pastry around the top edge.
  4. Spread the puréed apple into the pastry casing, using a spatula.  Leave a 1.5cm gap of uncovered pastry all around the edge.
  5. Place the apple wedges very gently over the apple purée filling, so that they are slightly overlapping, start at the outer edge and work your way into the centre in rings.
  6. Bake the tart in the oven for around 15-20 minutes, until the apples turn golden brown in colour.
  7. Remove the cooked tart from the oven, sprinkle over a little caster sugar and cinnamon, and under a very hot grill, caramelise the apples.
  8. Serve hot with a generous dollop of double cream.

30 minutes to prepare (plus cooling time) 40 minutes to cook

Makes: 4-6 servings

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