It was a day of comfort food and seeing as I still have an abundance of apples in my kitchen, I jumped on the Apple tart wagon. The base of the recipe came from my god-father of pastry Michel Roux in his book Pastry but I it jazzed up by adding a bit o’ spice ;-).
For this delicious flaky base, you’ll need:
- 250 g plain flour
- 125 cold butter
- 1 egg
- 1 tsp caster sugar
- 1/2 tsp fine salt
- 40 ml ice cold water
For the spicy apple filling:
- 8 Apples ( of the type you have ; 6 cut into chunks and 2 sliced for the top )
- 1 Tbsp fresh lemon juice
- 70 g butter
- 1 Tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 50 ml water
- 40 g caster sugar
- 20 ml water
- Mix the first 5 ingredients for the pastry in a food processor or with a pastry cutter until grainy in texture,
- Add the water little by little and mix until the dough comes together in a ball, by hand or by machine,
- Wrap in a piece of cling film and refrigerate for at least 30 mins,
- Roll out until approx 3mm and line a 24 inch tart tin,
- Prick the pastry case lightly and refrigerate again for another 30 mins while you prepare the filling.
- Put the sliced apples in a small bowl and squeeze some lemon juice on top to prevent them from browning
- Put all the remaining ingredients for the apple in a saucepan and cook gently until tender.
- Mash the spicy apple until you get the consistency of compote and leave to cool.
- Now assemble your tart by adding the cooled compote to the cold pastry case, followed by slices of ‘lemony’ apple.
- Bake in a 200 degrees preheated oven for 35 minutes until pastry and apples are cooked and golden in colour.
- Leave the pastry to cool for 20 minute as you prepare the glaze by dissolving the sugar in water and bubble for about 5 mins.
- Brush or pour the glaze over the cooled pastry, let it shimmer and enjoy every single slice