le pea gourmand: Apple tart

My dad doesn't really like sweet stuff (or so he says though I'm pretty sure he'll eat anything put in front of him!) But there are 3 types of tarts that he'll eat any day and this apple tart is one of them. Because we use Bramley apples in this recipe, the end result is sweet yet sharp. So if you're not into that I suggest switching the apples for less acidic ones (Braeburn might be a good choice).

The amounts given below will allow for making a 25cm diameter tart. Leftover compote can be kept for up to 3 days in the fridge and is delicious on it own, to flavour your yogurt, for dipping biscuits....let's just say that I'm sure it will disappear before you know it!

For the flaky pastry:

250g of plain flour

100g of caster sugar

100 of butter

1 egg (medium)

Pinch of salt

For the compote:

5 Bramley apples (big ones!)

100g of muscovado sugar (of you don't have any, caster sugar will do too)

2 tbs of cinnamon

Juice of 1 lemon

For the top:

11/2 Bramley apple sliced thinly (to do at the last minute otherwise they will oxidise and turn an ugly shade of brown).

Method:

1. In a small bowl, mix the egg with the salt and sugar until fully combined. Make a well at the centre of the flour, pour the egg mixture and combine. Personally I prefer doing it by hand as I find you get a more thorough mixing but you cal also use a mixer to make the pastry. Finally add the butter and combine until the dough is coming together as a ball. Wrap in going film and refrigerate for 30 min (this will make it easier to roll).

2. In the mean time peel and core your 5 apples. Cut them into chunks and out into the pan with the lemon juice, sugar and cinnamon. Start by gently heating the apples until they start to soften and render some juice. Then cover and simmer until the apples have melded and end up with a mash-like consistency.

3. While the apples are cooking away, preheat your oven (180℃) fan and roll your dough on a floured surface (I like it quite thing but it's up to you) and transfer into your baking tray. Yes...it crumbles from all sides and it's a bit of a nightmare to handle but it'll be worth it! You can put whatever big piece you can get in your baking tray and patch the various cracks and holes as you go. Once you've assembled the dough puzzle, line with parchment and baking beans/rice/pennies and blind bake for 15 min.

4. Once the pastry is baked and your apples cooked, pour as much of the compote in the pastry case and finish by arranging your sliced apples on top. There is no right way here, you can do any pattern you like as long as there are no gaps.