So to kick off The Pink Whisk October Challenge here’s my apple recipe for Toffee Apple Tart.
150g plain flour
65g butter, cold
25g caster sugar
1 tsp vanilla bean paste
enough water to combine (2 -3 tablespoons)
70g fresh breadcrumbs (about 2 slices of fresh bread, blitzed)
1/2 tsp cinnamon
2-3 large apples
(unpeeled my apples weigh about 550g, you will need enough apple that when peeled, cored and diced will cover the top of your tart case. They are also tart cooking apples but this can also easily be made with firm sweet eating apples)
200g demerara sugar
1 tbsps golden syrup
Makes 1 x 8″ tart. A deep tin is best – this is the one I use – Amazon Masterclass Tart Tin
At this time of year a lot of the apples used in our baking are those straight from the tree from either yours or a neighbours garden. They come in all shapes and sizes so have a couple of extra on stand by if yours are on the small side.
Begin by making the vanilla pastry. Add the flour to the bowl of a food processor. Cut the cold butter into slices and add to the flour.
Pulse the mixer until the butter has been rubbed in and the mixture resembles fine breadcrumbs.
Add the vanilla bean paste and pulse to distribute it evenly.
(Sorry Charl! x)
Then, with the processor running just enough water, a little at a time through the chute until the crumbs combine.
Make sure you add the water a little at a time and stop as soon as the pastry comes together, you will hear the sound the machine makes change. Don’t let the pastry whizz round and round in the processor bowl in a ball, turn it off right away.
Carefully remove the pastry, gently squeezing together the crumbs, wrap in clingfilm and allow it to rest in the fridge for half an hour.
Whilst your processor is still out make your breadcrumbs – tear the slices of bread into strips and then blitz together with the cinnamon until fine. Set these to one side for later.
Grease your tart tin well – a loose bottomed tin is always my tin of choice – it makes it far easier getting things out to serve!
Once rested roll out the pastry nice and thinly on your lightly floured work surface.
Flip the pastry over the rolling pin and lift it onto the tart tin. Gently use your fingers to press the pastry down into the tin. Trim the excess pastry from the top – rolling the rolling pin over the top edge will cut it off neatly for you.
Place the lined tart case back into the fridge to chill again until firm.
Preheat the oven to 180c fan/190c/Gas Mark 5.
Line the chilled tart case with baking paper and baking beans or dried rice.
Bake in the oven for 15 minutes, remove the beans and paper and then back in the oven for a further five minutes until golden and cooked through on the base.
Once the tart case is cooked add the breadcrumbs you prepared earlier completely covering the base
Turn the heat up a little and cook the syrupy mixture until the sugar is dissolved completely – you shouldn’t be able to feel any grainy crystals as you stir it.
Take your pan of toffee sauce and slowly and carefully pour over the tart - being sure to cover all the diced apples.
Bake in the oven for 25-30 minutes. Ideally 1/3rd the way up from the bottom of the oven to stop the top from catching!
Dust with icing sugar, serve warm or cold, cream or custard it’s your call!