Gosh there are a lot of apple posts on here recently! But I don’t apologise; they are in abundance at the moment. A friend gave me a huge bag full so I have been cooking up a storm! There are dishes I haven’t even blogged, like the apple crumble with healthy topping that I posted on my Instagram. Then last night I braised some cabbage with apple – I may have to post this though as it was amazing – and my son loved it (major score as he is in a real veg hating phase).
When we were kids my late Irish Nana Joan used to come over in the six week holidays. She used to make this constantly. There seemed always to be one on the go! She never measured anything out when she made the plain pastry and then she quickly sliced in the apples, sprinkled on a little sugar – not much, it was really tart. She made it on an ovenproof plate, I think it was just a pyrex one.
I really think her making that tart and me watching her gave me a first taste for my love of cooking. She was such a character, one of a kind. Love her and miss her still.
I don’t have a pyrex plate but this metal flan tin worked an absolute treat. I didn’t blind bake and it came out so crispy and perfect. I chose to use a sweet pastry (Jamie Oliver’s recipe) but a plain shortcrust would be great too; it’s personal taste really. I just know my son has a sweet tooth.
My kids went insane over this tart. Both of them loved it, which is highly unusual as their tastes are normally polar opposite.
Serves: 8-10 people
Prep time: 40 mins (including rest time for pastry)
Cook time: 45 mins
Total time: 1 hour 25 mins
For the pastry:
250g plain flour
50g icing sugar
125g butter, cold
For the filling:
2-3 Bramley apples
Sprinkling of sugar
Dusting of cinnamon
- Make the pastry. Sift the flour and icing sugar into a bowl. Rub in cubes of butter until it’s like breadcrumbs. Add the egg and milk and bring together to form a dough. (Or make in a food processor which is really easy). Wrap in cling. Chill for 30 mins.
- Preheat the oven to 180C. Grease a 23cm metal flan tin.
- Cut the pastry into two balls. Roll one half of the pastry out – quite thinly. Line the base of the tin. Slice peeled apples in and sprinkle with sugar and a little cinnamon.
- Top with the second ball, also rolled out thinly. Cut off the extraneous pieces round the edges.
- Glaze with milk. Sprinkle with sugar. Prick a few holes in the middle. Bake for 40-45 minutes.
- Serve hot or cold. With cream, ice cream, custard or nothing.