Rich tangy Dutch Apple Tart recipe
Chef Mike Darracott
Ingredients for the sugar paste
200 g sifted plain flour
60 g caster sugar
Pinch of salt
110 g butter or margarine
1 medium egg
4 drops vanilla essence
50 grams of uncooked rice or 50 grams of dried peas
2 tsp granulated sugar for topping off
Method sugar paste
Preheat your oven to 220c/428f
Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now cover with cling film, and put in the fridge, allow to chill for about 15 - 20 minutes.
Take your paste out of the fridge and divide it into two pieces, put the other half back in the fridge, grease a 20cm round by 2 cm deep baking dish, and roll out your paste to cover the bottom and sides of dish, cut away any excess.
Now cover the pastry over with either the dried peas or uncooked rice, and bake in oven for about 4 to 5 minutes, were looking to just start the pastry to go a very light brown. Take out of the oven discard the peas or rice, and leave to one side for the moment
Ingredients For the filling
2 large peeled cored chopped cooking apples approx 360 grams total
45 grams of sultanas
Half tsp of cinnamon
5 tsp golden syrup
Enough water to cover the apple when cooking
1.5 level tsps corn – flour mixed with a little water
Take a saucepan, add the apples, golden syrup, cinnamon, and use enough water to just cover the ingredients, bring to boil, then simmer until apples have softened, now add in the sultanas, and stir in the corn – flour, keep stirring until it thickens up, and then take of heat.
Now spoon the mixture onto your half - baked base, and take out the other half of the paste from fridge, roll it out and make a cover for your tart, cut off any excess, put in oven for around 15 to 20 minutes and bake until golden brown.
Garnish top of pie with the granulated sugar
Serves 6 people
Chef Mike Darracott #Cornish # Cornwall #Penwith
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