INGREDIENTS FOR APPLE COMPOTE • 3 ’Granny Smith’ apples, peeled, cored, chopped • 3 cloves • 1 cinnamon stick • 2 tablespoons lemon juice • 3 tablespoons caster sugar • 2 tablespoons water
METHOD Place all ingredients in saucepan, cover and cook over a low heat until fruit has softened and begun to break down. Remove cinnamon and cloves. Set aside to cool.
INGREDIENTS FOR PASTRY • 200g flour • 2 tablespoons icing sugar • 100g unsalted butter, chilled, cubed
METHOD In a food processor, combine the flour and icing sugar and pulse to mix. Add the butter and pulse to a fine crumb. Add 4 tablespoons chilled water and pulse until large lumps have formed. Tip the dough onto a clean bench and bring together with your hands. Form into a round, wrap in plastic wrap and refrigerate for 30 minutes.
TO ASSEMBLE • Flour for dusting • 4 ’Braeburn’ apples, cored, cut in half • juice ½ lemon • 3 tablespoons apricot jam • 1 tablespoon caster sugar • whipped cream, ice-cream or thick Greek-style yoghurt to serve
METHOD Preheat oven to 200°C and put a baking tray in the oven. Place a sheet of baking paper on a bench and dust with flour. Place the dough on the baking paper. Dust with flour; put another piece of baking paper on top. Roll pastry to 4mm thick and use it to line a 24cm tart tin. Trim edges. Refrigerate for 20 minutes. Spread apple compote over pastry. Cut apples into 3mm slices and mix with the lemon juice. Arrange the slices over the compote, overlapping the edges. Brush apple with half the jam and sprinkle with sugar. Transfer tart to the hot baking tray. Bake 40 minutes. Glaze with remaining jam then allow to cool for 10 minutes before serving. Serve while warm with whipped cream, ice-cream or yoghurt. Ginny Grant/cuisine