Toffee Apple Tart

Recipe thanks to Michelle Crawford

Preheat the oven to 220C.

Ingredients

4 R&R Smith Organic Pink Lady apples

1 egg, beaten

2 tbs demerara sugar

Pastry

160g plain flour

1/4 tsp salt

120g cold, cubed butter, unsalted

1/4 cup ice water

Or readymade puff-pastry

Salted Caramel

120ml pure cream

200g caster sugar

1/4 tsp flaky sea salt

Or readymade jar of caramel/dulce de leche

Method

To make the pastry, in the bowl of a food processor, pulse the flour and salt together. Add the butter and pulse until butter is the size of peas, about 10 quick pulses. Add the ice water and pulse again until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface and dump the mixture into the centre. Grab the four corners of the towel together and twist to create a ball, pressing the dough into a round. Wrap and chill for 30 minutes in the fridge.

Meanwhile in a medium small saucepan, heat the sugar over a medium heat until it dissolves and turns a light amber colour. Swirl the pan every now and again to help the sugar caramelise evenly, but don’t stir with a spoon. Once it reaches a golden amber colour, and the sugar has melted, carefully pour in the cream. Whisk constantly and let the caramel simmer for 30 seconds. Remove from heat and stir in the salt. Pour it into a bowl to cool.

On a lightly floured work surface, roll out the dough into a 30-40cm round. Transfer to a large flat baking tray lined with baking paper and spread the cooled caramel over the pastry, leaving a 10 cm border around the edge.

To prepare the apples, cut the “cheeks” off the core, so you have four pieces with a large flat side. Lay each piece on its flat side and slice thinly, keeping the slices together as you go.

Arrange the slices on top of the caramel, fanning the apples slightly. You may need to cut some of the apple fans in half to fit. Fold the edge of the pastry around the edges and brush the pastry with beaten egg. Sprinkle the demerara sugar over the tart then bake for 35 to 40 minutes, checking after 15 minutes: if it is browning too quickly, lower the temperature to 200C. Let it cool for a few minutes and slice and serve with ice-cream.

Note: You can use readymade puff-pastry and a jar of caramel or dulce de leche if you want a faster option than making everything from scratch.