There is something timeless about apple and cinnamon, I just love it. This tart is simple and delicious; it’s the perfect Sunday lunch dessert for all the family.
Ingredients
- 500 g sweet shortcrust pastry
For the apple compote
- 3 medium Bramley apples
- 20 g butter
- 120 g caster sugar, to taste
- 50 ml water
- ½ teaspoon 1 cinnamon stick or ground cinnamon
For the apple topping and For the glaze
- 8 Cox (or Braeburn) apples
- ½ lemon
- 20 g butter
- 40 g clear honey
- 1 pinch of ground cinnamon
How to Make It
- Make the sweet shortcrust pastry and rest in the fridge for 1 hour.
- Meanwhile, peel, core and dice the Bramley apples. In a pan set over a low heat, make a compote with the diced apples, butter, sugar, water and cinnamon stick or ground cinnamon. Bring to the boil and stir regularly. Simmer for 15 minutes until the fruits are cooked. Cool at room temperature.
- Peel, cut in half and core the Cox or Braeburn apples. Put them in a bowl, squeeze over a few drops of lemon juice and mix by hand.
- Roll out the shortcrust pastry to 4mm thick and line the tart tin. Spread the cold compote over the base, cut the apple halves into 2mm slices and use to garnish the tart in circles.
- Bake the tart for 40–45 minutes, then cover it with foil to protect the fruits and continue baking for another 20–25 minutes. Remove the foil and cool the tart in the tin.
- In a small saucepan set over a low heat, warm up the butter, clear honey and ground cinnamon. Glaze the tart with the warm mixture using a pastry brush.
