Apple and cinnamon tart recipe
There is something timeless about apple and cinnamon, I just love it.This tart is simple and delicious; it’s the perfect Sunday lunch dessert for all the family.
You need to make a batch of sweet shortcrust pastry for this recipe. You can find the recipe for sweet shortcrust pastry here.
You will need a 28cm tart tin.
Ingredients
- 500 g sweet shortcrust pastry
- 17.6 oz sweet shortcrust pastry
- 17.6 oz sweet shortcrust pastry
- 3 medium Bramley apples
- 20 g butter
- 100 g –120g caster sugar, to taste
- 50 ml water
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 3 medium Bramley apples
- 0.7 oz butter
- 3.5 oz –120g caster sugar, to taste
- 1.8 fl oz water
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 3 medium Bramley apples
- 0.7 oz butter
- 3.5 oz –120g caster sugar, to taste
- 0.2 cup water
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 6 –8 Cox (or Braeburn) apples
- 0.5 lemon
- 6 –8 Cox (or Braeburn) apples
- 0.5 lemon
- 6 –8 Cox (or Braeburn) apples
- 0.5 lemon
- 20 g butter
- 40 g clear honey
- 0.7 oz butter
- 1.4 oz clear honey
- 0.7 oz butter
- 1.4 oz clear honey
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 70 mins
- Serves: 10
Step-by-step
- Make the sweet shortcrust pastry (see separate link) and rest in the fridge for 1 hour.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Meanwhile, peel, core and dice the Bramley apples. In a pan set over a low heat, make a compote with the diced apples, butter, sugar, water and cinnamon stick or ground cinnamon. Bring to the boil and stir regularly. Simmer for 15 minutes until the fruits are cooked. Cool at room temperature.
- Peel, cut in half and core the Cox or Braeburn apples. Put them in a bowl, squeeze over a few drops of lemon juice and mix by hand.
- Roll out the shortcrust pastry to 4mm thick and line the tart tin. Spread the cold compote over the base, cut the apple halves into 2mm slices and use to garnish the tart in circles.
- Bake the tart for 40–45 minutes, then cover it with foil to protect the fruits and continue baking for another 20–25 minutes. Remove the foil and cool the tart in the tin.
- In a small saucepan set over a low heat, warm up the butter, clear honey and ground cinnamon. Glaze the tart with the warm mixture using a pastry brush.
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