Toffee Apple Tart
A yummy biscuit base with toffee and smashed apples, perfect with cream, ice cream or sneaked away with a cup of coffee
- 335g Plain Flour
- 235g Unsalted Butter
- 100g Icing Sugar
- 3 Egg Yolks
- 1 395g tin of condensed milk caramelised
- 500g Bramley Apples
- 3oz Brown Sugar
- 1 oz Butter
- Cream; ice cream or custard to serve
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Rub together the flour and butter until crumb stage is reached.
Mix in the icing sugar and egg yolks
When fully combined place in a plastic bag or cling film and chill in the fridge for at least two hours
Roll out the pastry to fit 2 small 4" tart tins and 1 larger 8" tin
Preheat the oven to 170 C
Bake blind for 10 minutes then remove the parchment and beans and bake for a further 10 mins. Cool the pastry cases
If you have any spare pastry make some apple shapes - or maybe something for Halloween. Place the shapes on a baking tray and cook in the same oven for about 10 minutes.
Share out the caramel between the cooled cases. (I make smaller ones as well to give away)
Peel and core the apples and cut into small pieces. Place in a saucepan with a tablespoon of water and cook slowly to obtain a mushy apple sauce with some pieces still visible (but still soft). Add the butter and brown sugar, mix well.
Cool the apple mixture and spread evenly over the caramel sauce.
Place any pastry / biscuit shapes on top and decorate with cream if using.
Be very careful with the pastry cases as they are very fragile / biscuit like