I know this time of year is supposed to be all about dieting and losing weight. But I'm an everything-in-moderation kind of girl and I had some bramley apples in my fridge crying out to be turned into an apple tart. And loosely speaking a slice of this is akin to one of your five-a-day.
I wanted something reminiscent of those glorious apple tarts you get in French Patisserie - but without all the hassle associated with it. I don't think I'll ever have the patience to make my own puff pastry, not when Mr Jus-Roll makes all butter version that comes in a packet from the supermarket. Roll out a pack of that and in 30 minutes or so you could have yourself an apple tart.
You will need:
3 medium or 2 large Bramley apples 4 good sized eating apples - I used Braeburn Apples 6 tbsp caster sugar 1 tbsp butter - melted Apricot jam
Preheat your oven to 180c.
Peel and core your Bramleys and chop them into rough chunks. Put into a saucepan over a low heat with a splash of water and half the caster sugar. Cover and allow to cook gently, stirring from time to time until the apples have broken down to a smooth pulp. Leave to cool. This tastes amazing on it's own or dolloped in a bap with slow roasted pork, stuffing and crackling. But I digress.
Roll out your pasty into a rough rectangle. Mine is never square so I trimmed it straight and used the off cuts to make two mini round tarts for my boys. Spread the apple puree over your pastry leaving a border around the edge so the pastry can puff up. I did take a photo of this but it doesn't look that appetising so I left it out - hopefully you'll be able to manage without it.
Peel and core your eating apples and slice thinly. I found four apples was enough to cover my tart (less the bits I couldn't help eating) but this may vary depending on the size of your apples. Don't be tempted to try and use Bramleys here - they don't hold their shape well when baked and they go all sloppy.
Lay the slices of eating apple on top of the apple puree, overlapping them slightly. Work in columns from top to bottom and try to interlace each column with the one before it. Of course you don't have to be this precious about it. I let Rufus do the little ones and he just piled the apples on top and they tasted just as good and looked quite sweet.
Brush the pastry with melted butter. Sprinkle with the remaining sugar then bake for 20 minutes or until the pastry is puffed and golden.
While the tart is baking gently heat a few tablespoonfuls of apricot jam in a small saucepan. Remove the tart from the oven once it's baked and carefully brush the now liquid jam over your tart to give it a lovely sheen.
The tart can be eaten hot but I think it tastes best at room temperature. It keeps perfectly well in an air tight container for a couple of days.