The toffee apple tart is a grown-up version of a toffee apple and was part of my six-course supper club menu in November, which was inspired by Bonfire Night (see the menu here). It has a sweet cinnamon pastry, a toffee/caramel filling and is topped with fresh Royal Gala apples.
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Serves 12
2 apples, cored and chopped
juice of 1/2 lemon
180g plain flour, plus extra to dust
1 tbsp ground sweet cinnamon
90g chilled unsalted butter, cubed, plus 150g softened butter and extra to grease
1 egg yolk
2 tbsp cold water
35g caster sugar
3 tbsp golden syrup
300ml condensed milk
pinch of sea salt
a 20cm round tart tin
baking paper
baking beans
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Combine the apples with the lemon juice in a bowl and set side. Place the plain flour, sweet cinnamon and cubed butter in a large bowl and rub the butter into the dry ingredients, until you have a breadcrumb-like consistency. Mix in the egg yolk and water, and bring together into a smooth dough with one hand. Wrap in cling film and chill for 1hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the tart tin, and line the bottom. On a surface dusted with flour, round the pastry out to fit the prepared tart tin. Fit the tart tin with the pastry and trim a little higher than the edges of the tin. Cover the pastry with a sheet of baking paper and fill with baking beans. Bake blind for 10 mins, then remove the baking beans and baking paper and cook for 5-10 mins, until cooked through.
In a large saucepan, combine the softened butter, caster sugar, golden syrup, condensed milk and salt, then simmer for 4 mins, or until the sugar dissolves. Bring to the boil, then hold on a boil, stirring occasionally, for 5-7 mins, until golden and thick. Pour the mixture into the pastry case and allow to cool, before chilling for at least 2hrs or until set.
To serve, cut the tart into 12 and serve each piece with a spoonful of chopped apple on top.
