Tuesday, 13 November 2007

Toffee Apple Tart

A

I came across this recipe on Jamie Oliver’s website and decided our weekend away at the beach, with a couple of friends, was a good time to have a go.

I didn’t read the recipe properly, so if you’re going to make this, be aware that you need to start a few hours before you plan to serve it.

It wasn’t a difficult tart to make, however there were several different steps during the preparation. The end result was a rich oozing caramel with tart apples and soft crumbly pastry. I could not finish my slice, others did though… If I was to make this again, which I think I will, I would only use one tin of condensed milk and use a deeper tart pan, a couple more apples, and push the apple slices into the caramel, and maybe even a lattice of pastry on top.

On a side note, we were all very excited about the end result of the condensed milk boiled for 3 hours, it was the perfect caramel and oh, so easy!

Pastry:
125g butter
100g icing sugar
a small pinch of salt
255g/9oz flour
zest of ½ a lemon
2 egg yolks
½ tsp vanilla extract
2 tablespoons cold milk

Filling:
2 x 397g tins of condensed milk
4 granny smith apples
2 tablespoons icing sugar

Start this tart at least 3 hours before you want to serve. Firstly you need to pop the unopened tins of condensed milk in a pan and cover with water. Bring to the boil, and reduce the heat and simmer constantly for 3 hours with the lid on. Keep in mind the liquid will evaporate so keep an eye on the water level always covering the tins ‘cos they’ll explode. After 3 hours, switch the heat off, drain the water and set them aside to cool.

Next comes the pastry. This also needs 2 hours. I just put all the ingredients in the food processor and it produced a ball of dough that I floured lightly. Don’t play with it too much as it will ruin the texture. Roll it into a large sausage shape and wrap in clingfilm. Put it in the fridge to rest for at least an hour.

After an hour, take it out of the fridge and slice it up and line a 28cm tart mould with the slivers. Push them together to form the case and tidy up the sides by trimming off any excess. Place into the freezer for an hour.

Preheat the oven to 180ÂșC.

Take the pastry case out of the freezer and bake in the preheated oven for 15 minutes.
Peel and slice the apples and toss in the icing sugar.

Take the pastry out of the oven and smear the caramel you produced from the condensed milk over the pastry.

Scatter the apples on top and pour any remaining juices over.

Bake in the oven for 40 minutes and serve with vanilla ice cream.

S

1 comment:

Deborah said...

This sounds amazing! I love the combo of caramel and apples.