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Ingredients
250g plain flour, plus extra for rolling
125g butter, cold and cut into cubes
50g icing sugar
2 British Blacktail Free Range Large Egg yolks (freeze the whites for something else)
For the filling
2 large Bramley apples, peeled, cored and coarsely grated
100ml Fuller's London Porter 5.4% Ale Single Bottle
125g soft white fresh breadcrumbs
1 unwaxed lemon, finely grated zest, juice of ½
½ orange, finely grated zest
250g golden syrup
50g butter
3 tbsp double cream, plus extra to serve
2 British Blacktail Free Range Large Eggs, lightly beaten
Method
Whizz the flour, butter, icing sugar and a
pinch of salt in a food processor until you
have a mixture that looks like gravel. Add 1 egg
yolk and whizz again. The pastry should come
together in a ball. If it doesn’t, add the second
yolk. Shape the pastry into a disc. Wrap and
put in the fridge for about 45 minutes.
Have a shallow 25cm fluted tart tin with
a removable base ready. Roll out the pastry
in a circle on a lightly floured piece of baking
parchment. It needs to be about 5cm bigger
than the tin, so about 30cm across.
Using the paper to help you, line the tin with
the pastry, pushing the pastry into the sides
all the way round. Cut off the excess pastry
and put the tart case in your freezer – or the
coldest part of your fridge – for 30 minutes
Preheat the oven to 200ºC, gas mark 6
and put a baking sheet in. Fill the case with
crumpled baking parchment and baking beans
and blind bake the pastry for 10 minutes.
Remove the beans and paper and bake for
7 minutes more, or until pale golden. Take the
tart case out of the oven and leave to cool.
Lower the heat to 190ºC, gas mark 5.
For the filling, put the apples into a saucepan
with the porter. Bring to a simmer and cook
until the porter reduces by about ½, 7 minutes
or so. If the apples haven’t collapsed, cook
for a little longer. Put this in a bowl with the
breadcrumbs, both citrus zests and lemon juice.
Gently heat the golden syrup with the butter
and a pinch of salt. Leave to cool, then whisk
in the cream and eggs and mix with the rest
of the filling. Pour the filling into the tart case.
Bake for 30 minutes, or until the filling seems
just set when you press the centre carefully
with your index finger. The surface should be
deep gold in colour. If pastry edges brown a
little quickly, cover loosely with foil. The filling
will continue to cook in the
Cook’s tip
If you have a 23cm tart tin, use that instead and cook the tart for up to 40 minutes until set, as above.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,264kJ/ 540kcals
Fat
25g
Saturated Fat
15g
Carbohydrates
68g
Sugars
34g
Fibre
1.9g
Protein
9.8g
Salt
0.9g
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