THE CANNY COOK EASY APPLE TARTS
LOWER YOUR FOOD BILLS AND STILL EAT WELL WITH FOOD EDITOR ELEANOR MAIDMENT These individual tarts look highly impressive but are gloriously easy to make
It’s at this time of year that we bid farewell to the last of our homegrown berries and are greeted with the start of apple season. Our apples are among the best in the world, as the combination of regular rainfall and cooler temperatures followed by a hit of summer warmth creates the perfect conditions. More than 2,000 varieties are grown domestically and, while many of us stick to our trusted jazz or cox, most supermarkets now offer a ‘seasonal’ selection.
We all have our favourite apple recipes. I adore a simple
I make batches of apple compote to stash in the freezer
apple and cinnamon loaf cake, and I make batches of apple and vanilla compote to stash in the freezer and eat throughout winter on porridge or with yogurt and crushed amaretti biscuits as a midweek dessert. When I am trying to impress, I’ll knock up these apple tarts (right) which look restaurant-worthy but are a doddle to make.
Apples are also an asset in savoury cooking. I often grate apple and onion into pork or turkey mince when making meatballs, add finely sliced apple to a winter slaw, or throw wedges into a roasting tin with a whole chicken or a joint of pork.
Should you ever find yourself with lots of cores and skins after preparing apples, put them in a pan with water, a cinnamon stick and a little honey or brown sugar. Simmer for a few minutes for a simple apple tea.
METHOD
Preheat the oven to 200C/180C fan/gas 6. Put a large baking sheet in the oven to heat up. Halve, core and finely slice the apples, placing the slices in a small bowl of cold water acidulated with 1 tbsp lemon juice as you go (to prevent browning).
Unroll the pastry and use a 12cm saucer or bowl to mark out 4 circles. Cut out the pastry circles and place on a sheet of parchment. Leaving a 1cm border around the edge, brush each circle with ½ tbsp apricot jam and sprinkle with ¼ tsp ground cinnamon. (Save leftover pastry to make palmiers or cheese twists.)
Drain the apple slices and pat dry with kitchen towel. Arrange
the slices, overlapping them, in a circle on the pastry. Don’t worry if they are piled high in the centre.
Slide the parchment with the tarts on to the hot baking tray
and bake for 15-20 minutes until golden and puffed up. When they come out of the oven, brush the apples with the remaining apricot jam (you may need to warm it in the microwave to loosen it). Serve with crème fraîche or ice cream.