Traditional Apple Tart
By: Hayley Edwards ...
Published: Tuesday, December 8, 2009 - 11:51pm

Ingredients




500 grams 1lb 2oz short crust pastry – ready made if you want
1 1/2 pounds 3  cooking apples such as Bramley or Granny Smiths
150 grams 5-7oz sugar
4 tablespoons blackcurrant jam
80 grams 3oz unsalted butter

Preparation

1 For the apple compote, heat the butter in a pan and add the apples, sugar. Cook over a moderate heat for about 20 minutes. 2 For the tart, roll out the pastry on a lightly floured surface to make a 30cm/12in and leave to rest in the fridge for ten minutes. 3 Preheat the oven to 220C/425F/Gas 7. 4 Remove the pastry from the fridge and prick all over with a fork. Spoon some apple compote into the middle of the pastry, then fan the apple slices on top so that they overlap tightly over the compote and pastry like the spokes of a wheel. 5 Warm the blackcurrant  jelly in a pan until it’s warm and runny and using a pastry brush paint it over the tart 6 Return to the oven and bake for a further 8-10 minutes, or until the apples are golden-brown. Remove from the oven and leave to rest for ten minutes. 7 To serve, place the tarts onto serving plates with vanilla ice cream or double cream.

About


A pastry tin 30 cm/12in or what ever smaller individual sizes you want