English Apple Tarts

Name: English Apple Tarts
Yield: 6
Ingredients: 225 g Plain flour; 165 g Unsalted butter; 25 g Tate & Lyle Granulated Sugar; 3 tsp Water; 1 Pinch of salt; 900 g Bramley cooking apples; 50 g Unsalted butter; 2 tbsp Water; 110 g Tate & Lyle Granulated Sugar; 5 Cox’s apples; 2 tsp Lemon juice; 1 tbsp Water; 1 tbsp Apricot jam

Rating 0.0

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Prep

50 mins

Bake

55 mins

Serves

Difficulty

Medium

About

The English love apples, and with their equally great love for luscious puddings, here is a recipe that's a true classic.

made using

Golden Granulated

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Instructions

Ingredients

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Apple Tarts Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 200°C/180°Fan, 400°F, Gas 6. Place a baking sheet in the oven to get hot.

Step 5

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.

Step 6

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.