Side Pannel
Mulled Apple Tart
Mulled Apple Tart
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Desserts
Ingredients List
- For the mulled cider
- 2 litres
- 1 bay leaf
- A few cloves
- A few allspice berries
- 1 and a half cinnamon sticks
- A suspicion of nutmeg
- The grated zest and juice of 1 orange and 1 lemon
- 1 vanilla pod, seeds scraped out
- 1 star anise
- 5 tbsp. sugar
- A good glug of calvados
- For the mulled caramel
- 4 tbsp. soft light brown sugar
- 4 tbsp. calvados
- A strip of orange zest
- A strip of lemon zest
- 2 cloves
- 1 star anise
- Half a cinnamon stick
- For the tart
- 500g puff pastry/flaky pastry
- 7 eating apples
Directions
First, make the mulled cider by placing everything, including the squeezed out orange and lemon and the scraped out vanilla pod, in a large saucepan. Stir over a gentle heat until the sugar has dissolved. Peel and core 3 apples and slice them before chucking them into the mulled cider. Once they are soft, drain and blitz in a food processor. Leave the puree to cool. While it is cooling, make the spiced caramel by chucking all the ingredients into a pan and stir over a gentle heat until the sugar has dissolved. Increase the heat and boil until the liquid becomes caramel. Set aside.
Roll the pastry until it is about the thickness of a £1 coin. Place a dinner plate on top and draw the knife around the pastry to cut a large circle. Place the circle of pastry on a baking parchment lined baking sheet and prick it with a fork. Spread the cooled apple puree over the pastry. Core (peel if you like, but there”™s no particular need) and slice the remaining apples and lay them over the puree in a concentric circle.
Drizzle over a generous amount of the caramel, saving a couple of tbsp. for later and pop the tart in the oven to bake for 20 ”“ 25 minutes or until the pastry is golden. Trickle over the remaining caramel. Transfer the tart to a serving plate and dust with a little icing sugar before serving.
Roll the pastry until it is about the thickness of a £1 coin. Place a dinner plate on top and draw the knife around the pastry to cut a large circle. Place the circle of pastry on a baking parchment lined baking sheet and prick it with a fork. Spread the cooled apple puree over the pastry. Core (peel if you like, but there”™s no particular need) and slice the remaining apples and lay them over the puree in a concentric circle.
Drizzle over a generous amount of the caramel, saving a couple of tbsp. for later and pop the tart in the oven to bake for 20 ”“ 25 minutes or until the pastry is golden. Trickle over the remaining caramel. Transfer the tart to a serving plate and dust with a little icing sugar before serving.
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