In Ireland and the UK we like to use a sharper variety of apple for baking with, commonly called ‘cooking apples.’ For this reason it’s necessary to sweeten them – just make sure you taste your filling as you go along as some apples are more tart than others, and personal preference plays a big part in apple tart. 🙂
My attitude to apple tart is a bit ‘rough n’ ready.’ I firmly believe that you should just go with your instincts on this. Here’s a rough recipe for my favourite Autumnal twist on apple tart. I used nine apples that varied in size. If you make too much filling for your tart, the left over apple sauce is delicious in steaming porridge on a cold Autumn morning.
. 6 med-large cooking apples (approx)
. 50g sultanas (or raisins/dried cranberries)
. 1.5 tsps cinnamon
. 4tbsps honey (approx)
. 30g walnut pieces
. 20g sunflower seeds
. shortcrust pastry
1: Peel and chop your apples into a pan, discarding the cores and skins. Allow enough room for them to expand.
2: Add in the sultanas and cinnamon. Drizzle over enough honey to cover the tops of the peeled apples.
3: Add 2 tbsps cold water and turn on to a gentle heat for 15- 20 minutes, stirring occasionally until most of the apples have broken down into the sauce.
5: Tip the sauce into a pie plate lined with shortcrust pastry. Sprinkle over the walnuts and sunflower seeds before covering with more pastry. Brush with a beaten egg, pierce the lid.
6: Brush with a beaten egg, pierce the lid and bake for 20-30minutes at 180°C/350°F/fan assist 170°C until the pastry is golden brown and firm.