Apple Tart with Cinnamon Pastry & Raspberry Glaze
A good apple tart, with lashings of home-made custard is a thing to behold.
Fresh apples sliced, mixed with cinnamon sitting on top of a buttery cinnamon pastry isn’t as difficult as to make as some might think.
Granny Smith apples were the ones I chose for this tart, even though they’re not the ones I would choose to bite into as a snack, they’re perfect for this tart.
Apricot jam is traditionally used for the glaze, but like most things I put together, I try to pimp it up a little, and I this case, I’ve used a raspberry preserve to glaze it.
A little bit of berry goodness.
Go on, give it a go and enjoy your sweet life!
Soft apple surrounded by beautiful pastry
What You Need
Pastry
160g Plain Flour - Extra for tin preparation
140g Butter – Melted – Extra for tin preparation
50g Light brown Sugar
¼ tsp Cinnamon
Pinch of Salt
Coating all the apple in the cinnamon and sugar
Apple Filling
4 Granny Smith Apples – Peeled, cored and sliced
70g Light Brown Sugar
30g Butter – Room temperature
2 tbsp Raspberry Jam
1 tbsp Granulated Sugar
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
Juice of half a lime
Push the pastry around the inside of the prepared tin.
How It’s Done
Heat the oven to 180c
Grab a loose bottomed, 12” rectangular fluted tart tin and prepare it for baking by rubbing butter all over the inside and then dusting the inside with flour.
Tap out the excess flour.
Cut out a piece of non-stick baking parchment to cover the bottom and sides of the tin and scrunch the paper up before laying it into the floured tin. – See Tip Box
Lay the prepared tin aside until needed.
Place the sliced apples into a large bowl and add the brown sugar, cinnamon, vanilla and lime juice.
Give it a good mix making sure that all the apples are coated.
Set the bowl aside until needed.
Place the flour, brown sugar, cinnamon and pinch of salt into a food processor.
Whizz it up until it’s mixed together.
Pour the melted butter into the food processor, and let it whizz again, scraping down the sides, until it comes together into a ball and all of the flour is absorbed. – See Tip Box
Put the ball of dough into the prepared tin and use hands to press it down and up the sides of the tin until it’s a nice even layer.
Layer the apple slices into the pastry case, arranging them so they overlap in the middle.
Fill in any large gaps with more apple.
Sprinkle the granulated sugar over the top of the apple slices.
Break off bits of the butter and dot it all over the top of the apple.
Sprinkle the butter and sugar over the top pf the apple.
Place the apple tart into the hot oven to bake until the apple is soft and the pastry is a deep golden brown – 40 minutes to 1 hour – See Tip Box
Once baked, remove the tart from the oven.
Heat the raspberry jam until just warm.
Brush the warm jam over all of the cooked apple and then set it aside to cool before removing it from the tin and peeling off the baking parchment
Serve warm or cold.
Sticky jam over the top of the cooked apple.
Tip Box
Pastry – 1) The pastry will be very soft and warm from the melted butter, so it will be really easy to push it around the tin.
2) Try to get an even thickness inside the tin.
Scrunch the paper up – Scrunching the non-stick baking parchment up makes it easier to lay into a shaped tin.
Baking – Each oven is different so adjust the baking time accordingly.
