Rose apple tart

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925
rose apple tart
Serves 6-8
For the tart:
190g plain flour
65g icing sugar
1pinch of salt
140g cold unsalted butter, cut into 1cm pieces, plus extra for greasing
1 egg yolk
½ tsp vanilla extract
2 tbsp cold water, as needed

For the filling:
3 crisp red apples
4 tbsp sugar
1 tbsp plain flour
3 tbsp unsalted butter, cut into 1½cm pieces
1pinch of salt

For the glaze:
3 tbsp smooth apricot jam
  1. In a bowl, combine the flour, icing sugar and salt. Add the butter and rub in with your fingers until the mixture resembles crumbs. Stir in the egg yolk and vanilla and mix until incorporated.
  2. Add the water, about two teaspoons at a time and mix with your hands until the mixture starts to come together into a crumbly dough. It should hold together easily when pressed.
  3. Lightly butter a 23cm tart tin with a removable base. Add the dough and press evenly over the bottom and up the sides of the pan. Reserve any extra dough to repair any cracks after the shell is baked.
  4. Place in the freezer for 30 minutes until the dough is completely firm. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  5. Line the pastry shell with a piece of parchment paper and fill with baking beans or dry rice. Bake for 20-25 minutes or until dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Set aside to cool slightly.
  6. Stand the apples up, with the stems facing up. Use a sharp knife to cut the sides of each apple away from the core. Use a sharp knife or mandoline to slice the apples very thinly into half moon shapes. If you are using a knife and working slowly, squeeze a little bit of lemon juice over the apple slices to prevent browning.
  7. Sprinkle the flour and one tablespoon of the sugar over the base of the pastry shell. Starting at the outer edge and working towards the centre, arrange the apples in tight concentric circles, overlapping each slice about halfway over the next one. Stand the apples up vertically, with the cut edges down and the peel pointing up, and pack the rows very tightly. Roll the last few slices into a circle and tuck it in the centre.
  8. Sprinkle over the remaining sugar, letting it fall amongst the apple slices. Scatter over the butter pieces and bake for 40-45 minutes or until the edges of the apples begin to brown slightly and the crust is a deep golden brown. If the pastry begins to brown too quickly, cover the edges with foil. Cool on a rack for 10 minutes.
  9. Place the apricot jam in a small bowl with a few drops of water and warm in the microwave for 20 seconds until runny. Use a pastry brush to gently brush the warm apple slices with the jam. Serve the tart warm or room temperature.

Per serving: 367kcals, 18.2g fat (11.2g saturated), 49.7g carbs (26g sugars), 3.4g protein, 2.7g fibre, 0.147g sodium