A delicious slice of British autumn
the pastry to give a neat border – be careful not to cut all the way through.
Peel, core and slice the apples as thin as you can, and toss in the lemon juice to prevent discolouring, then place on some kitchen paper – you don’t want them too soggy.
Line them overlapping slightly all over your pastry inside the border, as pretty as you like. Sprinkle the caster sugar evenly over the apples and place in the oven for approximately 25 minutes, until the apples are browning nicely and the pastry puffs up. Remove from the oven.
While your tart is baking, make the glaze. In a saucepan, pop in the sugar with one tablespoon of water and heat on a medium to high heat, swirling the pan until it turns a golden to nutty brown. Then add the melted butter, salt and cream, and stir briskly until combined (be careful, as may splatter!)
Zig-zag the caramel sauce all over the tart and pop back into the oven to bubble up a bit. Dust with icing sugar, then you could either serve hot, delicious with ice cream, or let the tart cool and slice into wedges.
Apple tart is wonderful served hot or cold