English Apple Tarts
for the pastry
- 225g plain flour (extra for rolling)
- 165g (5½oz) unsalted butter, cubed
- 25g Tate & Lyle Golden Granulated Sugar
- 3 tbsp cold water
- a pinch of salt
for the filling
- 900g Bramley cooking apples (quartered, cored & peeled)
- 50g unsalted butter
- 2 tbsp water
- 110g Tate & Lyle Golden Granulated Sugar
- 5 very small Cox’s apples (quartered, peeled & cored)
- 2 tsp lemon juice
- 1 tbsp water
- 1 rounded tbsp apricot jam
HOW TO MAKE THIS RECIPE
- Combine the flour, butter, Tate & Lyle Golden Granulated Sugar and salt in a food processor bowl and quickly pulse until the mixture resembles breadcrumbs. Add the water and briefly pulse until it comes together in a ball. Wrap in cling film and chill for 30 minutes.
- For the filling, chop the prepared cooking apples into small chunks. Melt the butter in a non-stick pan, add the apples and water, cover, and cook gently for 15 minutes until very soft. Stir occasionally. Press the apples through a sieve set over another non-stick pan, add half of the Tate & Lyle Golden Granulated Sugar and cook for 12-15 minutes over a fairly high heat, stirring constantly, until thick and all the liquid has gone. You should have about 350g (12oz). Cool.
- Divide the dough into 6 equal pieces, roll out thinly on a floured surface to slightly larger than the tartlet tins and line the tins.
- Preheat the oven to 200°C/180°Fan, 400°F, Gas 6. Place a baking sheet in the oven to get hot.
- Divide the apple purée amongst the pastry cases and smooth the surface. Thinly slice the Cox’s apples and arrange in overlapping circles on top of the apple purée. Brush with lemon, sprinkle with the rest of the Tate & Lyle Golden Granulated Sugar and place the tartlets on the hot baking tray. Bake on the middle shelf of the oven for 25 minutes until the pastry is golden and the apples are lightly browned on the edges.
- Combine the water and the apricot jam in a small pan over a low heat until dissolved then simmer for about 1 minute until syrupy. Brush over the apples and serve warm or cold.
You will also need 6 x 10cmx3cm deep (4”x 1¼”) fluted, loose bottomed tartlet tins.