Bramley Apple Week and the Prettiest Apple Tart

Bramley Apple Week and the Prettiest Apple Tart

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Bramley Apple Week and the Prettiest Apple Tart

The Bramley is recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it a versatile ingredient, equally at home in a savoury stir fry or a traditional apple pie.

Bramley apples contain a higher acid content and lower sugar levels than other apples, which produces a stronger, tangier tasting apple whose flavour is retained when cooked.

Texture is also important and
Bramleys produce a ‘melt in the
mouth’ moist texture when cooked.

Caramelised apples set on top of a syrup-filled tart make this gorgeous dish a taste sensation!

 

Treacle Tart with Glazed Apples

Serves 6
1¼ hours plus cooling
555 Kcals/portion
Fat 16g (7.2g sat) per portion
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Butter 65g (2½oz), diced
White vegetable cooking fat or lard 40g (1½oz), diced
Golden syrup 454g tin
Ground ginger 1 tsp
Lemon 1, grated zest and juice
Fresh breadcrumbs 110g (4oz)
Bramley apples 2, peeled, cored and thinly sliced
Icing sugar 1 tbsp
Custard or ice cream to serve (optional)

1 To make the pastry, put the flour, 40g (1½oz) butter and fat in a bowl and rub in with your fingertips until you have fine crumbs. Gradually add 2 tbsp water and mix to a smooth dough. Alternatively, you could use a food processor.

2 Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin. Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place. Trim the top of the pastry so that it stands a little above the tin. Chill for 15 minutes.

3 Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat. Take the pan off the heat and stir in the breadcrumbs. Leave to cool.

4 Pour the syrup into the tart case. Toss the apple in the remaining lemon juice. Arrange the slices, overlapping, in rings over the top of the tart. Then melt the remaining butter and brush it over the apples. Bake for about 35 minutes until the apples are golden.

5 Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised. Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges. Serve with ice cream or custard, if you like.

Cook’s tip
Place any stale bread you have in a food processor and whizz into breadcrumbs. Separate into portions and freeze in polythene bags so that you have a ready-made supply.

Recipe taken from Fantastic Food For Less cookbook.

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