Toffee apple tart

Tart

This idea comes from my husband – a shallow tart filled with a thin layer of apple puree topped with apple slices and toffee, similar to my toffee apple slice but made with melt in the mouth pastry. I don’t have a removable base tin so I use my pie dish and line with baking paper, which makes it easy to remove.  I find it much easier to chill this tart once baked and then transfer to a plate but remember to serve at room temperature.

Note that with pastry you need to keep everything cold when making but hot when baking and it always helps to chill the dough before rolling and then chill again once shaped before baking – ideal for advance preparation.

Makes one 24 cm tart|Baking time 30 minutes plus chilling| 180 C

Utensils required: Food processor|measuring cups & spoons & scale|saucepans|24 cm round shallow tart tin

Pastry base

1 cup (150 grams) plain flour
2 tablespoons icing sugar
90 grams unsalted butter – chilled
1 large egg yolk
1 teaspoon ice cold water

Apple filling

2 small golden delicious* apples peeled and grated (approximately 170 grams)
1 tablespoon lemon juice
knob of butter
2 pink lady* apples peeled and thinly sliced (approximately 250 grams) tossed in some more lemon juice

*My choice of apples but any apples will do

Toffee topping

1/2 cup (110 grams) soft brown sugar
1 tablespoon golden syrup
90 grams butter

  1. Make the pastry
    1. Add icing sugar and flour to a food processor and pulse a few times or mix until combined
    2. Add cubes of butter and process until fine breadcrumbs or rub in butter with your fingertips
    3. Add beaten egg yolk and water in a steady stream and mix until mixture comes together (add more water if necessary)
    4. Wrap in cling film and refrigerate for at least 30 minutes
    5. Roll pastry out between two baking sheets dusted with flour
    6. Roll to fit a 24 cm tart tin with a 2 1/2 cm lip (you want the tart to be 2 cm deep and pastry shrinks slightly when baking, if your tin is deeper just pinch pastry to desired depth)
    7. Chill the pastry in the tin for 15 – 30 minutes
  2. Preheat the oven to 180 C
  3. Bake pastry blind for 10 minutes, then remove baking beans and bake for a further 5 minutes
  4. Make the apple filling
    1. Cook the grated apple, lemon juice and butter over medium heat until soft and all liquid evaporated – cool
  5. Gently spread the apple puree over the base (it will be a very thin layer)
  6. Then top with overlapping thinly sliced apple tossed in lemon juice
  7. Bake the base with the apples for 25 minutes, in the meantime make the toffee topping:
    1. Place brown sugar, golden syrup and butter in a saucepan and stir over medium heat until sugar dissolved
    2. Once dissolved, simmer for 5 minutes
    3. This is spread over the apples after baking for 25 minutes
  8. Once the apple tart has baked for 25 minutes, remove from the oven and spoon the toffee topping evenly over the apple slices
  9. Then return to the oven to bake for a further 5 minutes (this sets the toffee)
  10. Cool in tin before transferring to a serving plate and serve with clotted cream if desired