8/12/2019 Toffee Apple Tart _ JamieOliver

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Toffee apple tart

This is a fantastic dessert that I love to make for friends as they can't get enough of it. The combination oftoffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.

Nutritional Information (amount per serving)

Calories670kcal

Carbs97.1g

Sugar74.9 g

Fat25.0g

Saturates15.0g

Protein12.8g

Serves6-8 Approx time:80 Difficulty:not too tricky

Ingredients

1 vanilla pod, optional125 g butter100 g icing sugarsea salt255 g flour lemon

2 free-range egg yolks2 tablespoons milk or

water, cold

For The Filling

2 tins condensed milk, or 2 jarsMerchant Gourmet Dulce de Lechetoffee4 medium-sized cooking apples2 heaped tablespoons icing sugar

Method

Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to theboil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It's veryimportant to remember to keep checking the pan, as you don't want it to boil dry otherwise thetins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.

First of all you need to make your pastry. Score down the length of the vanilla pod, if using, and

remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanillasugar). Cream together the butter, icing sugar and a small pinch of salt and then rub in the flour,

vanilla seeds, zest of the lemon and egg yolks you can do all this by hand or in a food processor.When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently workthe mixture together until you have a ball of dough, then flour it lightly and roll it into a largesausage shape don't work the pastry too much otherwise it will become too elastic and chewy, notflaky and short as you want it to be. Wrap the dough in clingfilm and place in the fridge to rest forat least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch tart mould with theslivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mouldinto the freezer for an hour.

Preheat the oven to 180C/350F/gas 4. Take the pastry case out of the freezer and bake blind inthe preheated oven for 15 minutes. Peel and quarter the apples and remove the cores, then slicefinely and toss in the icing sugar. Remove the pastry base from the oven and smear the caramelfrom both tins of condensed milk over it. Place the apples on top and pour any remaining juicesover. Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and

bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!

Copyright 2014 JamieOliver.com

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