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Apple and Cinnamon Tart

Apple and Cinnamon Tart
Ingredients

2 medium sized Apples (or 1 large cooking apple)

125g Puff Pastry

85g Unsalted Butter

3 desert spoons of Brown or Caster Sugar

1 desert spoon of Cinnamon Powder

 

Method
  1. Peel both apples, then quarter and core them. Chop the quarters of one apple into little pieces, as small as you can, and slice the quarters of the remaining apple as thinly as you can. You can use a knife to do this but a mandolin slicer is ideal and far quicker. They can be expensive but there are some on the market for as little as £10 and it is one of these that I have; it’s a great time and labour saver.
  2. Next make the compote. In a saucepan put 50g of the butter, the sugar, ½ a desert spoon of cinnamon powder and the apple chopped into little pieces. Turn on the hob to a low to medium heat and stir the ingredients so that the cinnamon and sugar is evenly distributed through the apple. Leave the ingredients to cook for about 20-30 minutes until the mixture takes on a caramel colour and the apple has softened. Remember to stir every so often.
  3. While the compote is cooking heat the oven to 180°C. Then turn to the pastry. Role out the pastry to about 3mm thickness and cut a disc about 23-24cm across. As a template for this I like to cut round the removable base of a cake/tart/quiche tin. Once you have cut out the base of the tart, place it either on a cold baking tray or on the cake/tart/quiche tin base (this is why I use it as a template) and put it in the fridge to chill until the compote is made.
  4. Once the compote is made, turn off the heat and take the pastry from the fridge. Using a fork prick the pastry all over but do not put the fork through it. Then spread the compote evenly over the pastry, leaving a 5mm or so gap around the edge between the compote and the pastry. Do not worry if there is too much liquid; simply wipe it away with some kitchen paper.
  5. Now cover the compote with the apple slices in concentric circles, with the apple slices over lapping.
  6. Next in a saucepan melt the remaining 35g of butter with the remaining ½ desert spoon of cinnamon powder. Then brush some of this over the tart, though be sure not to use too much as you will need to do this twice more before the tart is finished.
  7. Bake the tart in the oven for 10 minutes, then take it out and brush with the cinnamon butter once again. Then return the tart to the oven for a final 10 minutes. Now remove the tart and brush it one last time with the remaining cinnamon butter. Now leave it to cool for 5 minutes before serving with double cream and/or ice cream.