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Recipe
Apple Tart

Apple Tart
Jenny enjoys making this tart for Bonfire night as there are plenty of apples about and guests find this attractive and festive.
Serves
4-6		 Preparation Time
About 30 minutes plus minutes to chill the pastry.		 Cooking Time
25-30 minutes		 Jenny Zihler
Ingredients
 
Sweet Flan Pastry Filling
150g plain flour 450g cooking apples, cooked, unsweetened and pureed
pinch of salt 2 cooking apples, peeled, cored and thinly sliced
75g butter, cut into small pieces 50g sugar
1 tbsp caster sugar grated rind of half a lemon
2 tsp ground almonds Glaze
1 egg yolk 15ml apricot jam, sieved
2-3 tbsp cold water 2 tsp water
  5ml lemon juice
 
Method
 
Sweet Flan Pastry
Sift flour and salt into a bowl, add butter and using your fingertips, rub the fat and flour together until it resembles fine breadcrumbs.
Add the sugar and almonds.
Stir in the egg and enough cold water to mix to a stiff dough with a palette knife.
Turn out onto a floured surface and knead lightly for 1 minute, until smooth.
Wrap in foil and chill in the refrigerator for 30 minutes.
Roll out the pastry on a floured surface and use to line a 20cm flan ring, set on a baking tray.
Filling
Add the sugar and lemon rind to the apple puree and spoon into the flan case.
Arrange the sliced apples neatly over the surface. Arranging the apple slices carefully in rings and then glazing these is important to make it look impressive.
Bake at 200C/400F/gas mark 6 for 25-30 minutes or until the pastry is cooked and the apples golden brown.
Glaze
Put the jam, water and lemon juice in a saucepan and heat, stirring occasionally, until syrupy, then brush the glaze over the tart.
The glaze can be applied either after baking or 5 minutes before the end of baking.
To serve
Serve warm with custard, ice-cream or yoghurt.
To freeze
Cool quickly and open freeze.
When frozen, remove from the flan ring, wrap in foil, seal and return to the freezer.
To serve from frozen
Place the frozen wrapped tart in a hot oven (220C/425F/gas mark 7) for 25-30 minutes, removing the wrapping after 5 minutes.
Cover the surface with foil if the pastry edges start to brown.
 
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