Nutty Apple Tart with A Twist Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelBit Difficult
Health IndexAverageServings8
HealthyDiabetic
Ingredients
| 4 Granny Smith apples, peeled, halved and cored | ||
| Lemon juice | 1 | |
| 2 Bramley apples, peeled, cored and diced | ||
| Caster sugar | 50 Gram | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| 225 g ready-made short-crust pastry | ||
| Hazelnuts | 25 Gram, chopped | |
| Egg | 1 , beaten | |
| Icing Sugar | 1 Tablespoon | |
Directions
Place the Granny Smith apples in a bowl with the lemon juice and pour in enough water to cover.
Place the Bramley apples in a saucepan with 3 tablespoons water, cover and simmer for 20 minutes, stirring occasionally.
Remove the lid and beat in the caster sugar, cinnamon and cloves until you have a smooth puree.
Remove from the heat and leave to cool completely.
Roll the pastry on a lightly floured work surface to a 23 cm square, then trim the edges.
Transfer to a baking sheet lined with nonstick baking paper and chill for at least 30 minutes.
Drain the Granny Smith apples and slice each half into 8 thin slices.
Preheat the oven to 200°C/400°F/gas mark 6.
Remove the pastry from the fridge and spread the puree over the pastry using a spatula, leaving a 1 cm border around the edges.
Sprinkle on the hazelnuts, then top with the apple slices in overlapping layers.
Brush the border of the pastry with the beaten egg.
Bake for 15-20 minutes or until the pastry is puffed up and golden brown and the apple slices are tender and lightly golden.
Remove the tart from the oven and sprinkle over enough icing sugar to cover the apple slices.
Using a cook's blow torch, caramelise the apples; alternatively place the tart under a very hot grill for a few seconds.
Cut the tart into slices and serve with a little vanilla custard, if liked.
Place the Bramley apples in a saucepan with 3 tablespoons water, cover and simmer for 20 minutes, stirring occasionally.
Remove the lid and beat in the caster sugar, cinnamon and cloves until you have a smooth puree.
Remove from the heat and leave to cool completely.
Roll the pastry on a lightly floured work surface to a 23 cm square, then trim the edges.
Transfer to a baking sheet lined with nonstick baking paper and chill for at least 30 minutes.
Drain the Granny Smith apples and slice each half into 8 thin slices.
Preheat the oven to 200°C/400°F/gas mark 6.
Remove the pastry from the fridge and spread the puree over the pastry using a spatula, leaving a 1 cm border around the edges.
Sprinkle on the hazelnuts, then top with the apple slices in overlapping layers.
Brush the border of the pastry with the beaten egg.
Bake for 15-20 minutes or until the pastry is puffed up and golden brown and the apple slices are tender and lightly golden.
Remove the tart from the oven and sprinkle over enough icing sugar to cover the apple slices.
Using a cook's blow torch, caramelise the apples; alternatively place the tart under a very hot grill for a few seconds.
Cut the tart into slices and serve with a little vanilla custard, if liked.
Chef
