Sunday dinner is done and thoughts are turning to dessert. The weather is still cold outside and the snow is losing its charm now, becoming slush on the roads that will no doubt turn Monday’s dreary January commute into something a little more treacherous. So with our stomachs conjugating over the roast we’ve just had, I wanted something for dessert that would bridge that melancholy gap between the weekend and the week days that follow. Something to put a smile on peoples’ faces like a pudding that’s warm and friendly. A apple tart should do the trick. A little sweet. A little sharp. Served with hot custard and or cold cream accompaniments for those that want to really and truly punch through their weekend calorie limits.
For the pastry:
Butter 50g (cubed)
2 tbsp milk
For the filling:
3 sweet apples
Lime juice (2-3 tbsp)
2 cups ice cold water
2-2 tbsp Muscavado sugar
Custard or heavy cream for serving.
Rub the butter, flour and sugar together then when the mixture resembles crumbs, add the eggs and milk slowly to combine the pastry together, working it into a dough. Knead until the dough is smooth, wrap and then chill for half an hour. Roll out to a thickness of half a centimetre (between two sheets of baking parchment if it helps). Lay the pastry across a fluted flan tin, pressing it into the corners gently and cutting off any excess. Chill for another half an hour or until you are ready to bake. In the mean time, peel, core and slice very thinly the apples before soaking them in the lime juice and water. This keeps them fresh, adds a little sharpness, and slows the browning process down.
When you are ready to bake, line the pastry with concentric circles of apple slices tightly. Dust the top with the Muscovado sugar and bake on 180º for 30 minutes.