Roasted apple tart

Roasted apple tart

By
From
Sweet
Serves
4-6

This lovely tart uses Bramley apple purée for a hint of sharpness, which balances the butter and sugar glaze beautifully. I like to leave the skin on the sliced apples, so they hold together whilst they are cooking. When the apple tart comes out of the oven, just brush it with a little bit of melted butter, then serve with a scoop of vanilla ice cream for a simple dessert.

Ingredients

Quantity Ingredient
300g Pâte sablée
flour, for dusting
250g bramley apples, peeled, cored and roughly chopped
75g butter
25g caster sugar, plus extra for sprinkling
2-3 cox’s apples, unpeeled and finely sliced on a mandolin

Method

  1. Preheat the oven to 190°C and line a baking sheet with silicone paper.
  2. Roll out the pastry on a lightly floured surface to a 25cm x 18cm rectangle, about 5mm thick. Using a knife, score a border 1cm in from the edge, all the way around the rectangle, taking care not to cut all the way through the pastry. Transfer to the baking sheet and chill in the fridge while you make the filling.
  3. Put the Bramley apples into a saucepan with 25g of the butter, 1 tablespoon water and the caster sugar. Cover and cook over a medium heat for 5 minutes, then stir and cover once more. Cook for another 5 minutes until the apple has cooked through, then stir them until they break down into a loose purée. Check the sweetness and add some more sugar if necessary, then set aside to cool.
  4. When the apple is cool, remove the pastry from the fridge and spread the purée all over the base, keeping within the border. Layer the sliced Cox’s apples all over the top, making lines up and down the length of the rectangle and overlapping them slightly. Melt the remaining butter and brush over the top of the apples, then sprinkle with the last of the caster sugar. Bake in the oven for about 18–20 minutes until the pastry is cooked through and the apples are lightly caramelised.
  5. When the tart comes out of the oven, lightly char the edges of the apples with a blow torch or place under a hot grill then brush with any remaining melted butter. Serve hot, warm or cold.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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