Apple Tart

Everyone has a granny, a mammy, an auntie, a neighbour – someone who makes an unreal apple tart. But why wait for someone else to make it for you. It’s really not that difficult.

Apple Tart

How you serve apple tart is entirely subjective. I’m a big fan of it warm with vanilla or honeycomb ice cream. Warm with custard is nice too. Then there’s Daddy who’ll happy enjoy a cold slice with a cup of tea. Or my brother who’ll just eat a slice on its own. It’s up to you. Go wild.

Apple Tart
Apple Tart

This recipe originated from one of our Rachel Allen recipe books and has evolved with me and with what fruit I have to hand on a given day. In the summer months, I like to do a rhubarb or rhubarb and strawberry at tart. Closer to Christmas, it can be interesting to make an apple and mincemeat tart too.

Hope you enjoy!

Amy x

160g cold butter, cubed
225g plain flour
2 1/2 tbsp caster sugar
1/2 tsp mixed spice
2 eggs, beaten
3 cooking apples
1 tsp cornflour
Granulated sugar

Rub together the butter and flour until it resembles fine breadcrumbs.

Stir in the sugar and mixed spice.

Make a well in the center and add in enough egg to make a soft dough.

Allow to chill in the fridge while preparing the apples.

Peel, core and chop the cooking apples. Add to a saucepan with the cornflour and a splash of water. Cook over a low heat until softened. Remove from the heat and add in sugar to taste. Allow to cool.

Knead the chilled dough and assemble the tart – don’t forget to seal down the edges with egg wash, cover the entire tart with egg wash and cut some air holes.

Cook in a preheated oven for 45 minutes @ 180C.