Not everyone is a fan of traditional Christmas desserts, and I am one of those people. For that reason every year I have to either buy or make my one dessert for Christmas day. One favourite of mine is home made apple tart.
Here’s how I make it:
150g plain flour
50g corn flour
100g unsalted butter or block margarine
A pinch of salt
2-4 tbsp cold water
2 medium/large cooking apples
125g caster sugar
4-6 eating apples
Juice of 1 lemon
4 tbsp apricot jam (smooth)
2 tbsp caster sugar
- Dice the chilled butter into a bowl containing the plain flour and corn flour, and rub together using your finger tips until it resembles fine breadcrumbs. (as if you were making crumble topping)
- Once the mixture resembles fine breadcrumbs add in 2-4 tbsp water and kneed lightly to form a smooth ball.
- Lightly flour a work surface and roll out the pastry, using your dish as a guide for the size.
- Roll the pastry over a rolling pin, and transfer it into the pie dish.
- Line the base of the pastry case with either baking paper or tin foil, and fill with baking beans, or dry rice.
- Place pastry case into a pre-heated oven at 190C/ gas mark 5, and bake blind for 15 minutes
- Remove the lining and baking beans, and bake for a further 5 minutes.
- Peel, core and chop the cooking apples, and place in a saucepan with 125g caster sugar and 2tbsp water and place on a medium heat.
- Once apples are soft, blend until smooth and fill the pastry case.
- Finely slice the eating apples and arrange over the filling.
- Brush the apple slices with lemon juice and sprinkle with caster sugar, then return to the oven for 15-20 minutes until apples are soft.
- Gently heat the apricot jam in a saucepan and then brush over the apples.