A de­li­cious slice of Bri­tish au­tumn

Buckinghamshire Advertiser - - FOOD AND DRINK -

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

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