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28/05/08 - French apple tart
By Antony Worrall Thompson
INGREDIENTS:
* 1 packet shop-bought puff pastry
* 25g butter
* 2 Bramley apples, peeled, cored and cut in half, then each half thinly sliced
* 2 Granny Smith apples, peeled, cored and thinly sliced (any crisp dessert apple is fine)
* 55g caster sugar
* 1 tablespoon caster sugar
* 3 tbsp Calvados
METHOD:
* Pre-heat the oven to 190C/Gas Mark 5.
* Using a plate as a template cut out 8 inch or 5 inch circles. Move straight on to a baking sheet lined with greased baking paper and leave in the fridge to chill and rest.
* Meanwhile, melt the butter in a large pan and add the Bramley apples, 55g caster sugar and a splash of water. Turn on to a low heat and cook for 10 minutes. Mix with a metal spoon to a puree. Cool slightly and spread on to the pastry bases, leaving a 1cm strip around the edge of the pastry.
* Cover neatly with the Granny Smith apple slices then cook in the oven for 20 to 25 minutes.
* Sprinkle with tablespoon of caster sugar and, using a blow torch or placing under a hot grill, caramelise the top for a few seconds.
* Move the tart on to the serving plate. Pour over the Calvados and set light to the liquid.
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Tuesday 07 February 2012
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