Spiced Apple Tart

The humble apple has been at the core (pardon the pun) of many colorful stories. We have all heard the tale of how Snow White succumbed to a poisonous apple given to her by her evil stepmother, only to be saved by the kiss of a handsome prince. And arguably the most well-known story of all: Eve leading Adam into temptation by offering him a bite of a juicy red apple from the Tree of Knowledge. Whether it was the allure of Eve’s naked physique or the promise of infinite knowledge that shattered Adam’s resolve, these juicy globes are undeniably delicious and nutritious. Can you blame the poor guy?

So, what is one to do when you have a bowl of steadily decomposing apples and a bad case of daytime boredom? Get creative and make some apple tart of course! This tart is so quick and easy to prepare, and seriously delicious. All it takes is a few simple steps:

Ingredients

100g butter

8-10 apples peeled; cored and chopped (it is best to use firmer varieties like Granny Smith)

Zest of one lemon

100g brown sugar

2 cinnamon sticks

1 tsp vanilla extract

Few grindings of nutmeg

400g ready prepared shortcrust pastry

1 egg, beaten

Crushed peanut brittle

Method

1.         Preheat the oven to 180’C. Line baking sheet with grease-proof paper.

2.         Melt the butter and sugar in a pan, and add the zest of lemon, cinnamon, nutmeg and chopped apples.

            Bring the contents to the boil, and cover with a lid and let it slowly cook for 20-30 minutes. The apples must be soft and cooked through, while still holding their shape. Let the apple mixture cool off.

3.         While the apples cook, prepare the tart shell.

Roll out the shortcrust pastry and brush the sides with beaten egg. Mould the pastry into a rectangular pastry case, place in the baking tray, and give the whole tart-shell a final brush with the beaten egg.  Place the tart shell in the oven, and blind bake for around 15 minutes till it is golden brown and half-cooked.

4.         Once the apple mixture has cooled, place it in the tart shell, and cover with the crushed brittle.

5.         Place the tart back in the oven, and cook for a further 20 – 25 minutes.

6.         The tart is delicious served with vanilla ice cream or custard. I used Greek yogurt  and it made a delicious contrast to the sweetness of the pie.