(Dessert - Serves 4-6)
Ingredients
Pastry
100 g / 4 oz cold LURPAK Slightly Salted Butter
150 g / 5 oz plain flour
2 tbsp icing sugar
1 large egg yolk
1/2 tbsp cold water
Apple filling
50 g / 2 oz LURPAK Slightly Salted Butter
100 g / 4 oz sugar
5 peeled cooking apples sliced in crescent (approx. 500 g / 1 lb)
1/2 tsp powdered cinnamon
1/4 tsp powdered cardamom
Decoration: Sieved icing sugar.
Accompaniment: 250 ml / 9 fl oz whipping cream - whipped.
Baking time: Approx. 25 min. at 200ºC / 400ºF / Gas Mark 6.
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Instructions
Pastry: Cut the butter into fairly small pieces and mix with flour to make a fine crumbly mixture. Add icing sugar, egg yolk, and quickly bind the pastry using the water. Shape the pastry into a ball, and allow to rest, covered, in the refrigerator for at least 30 min.
Apple filling: Put butter and sugar into a frying pan. Allow to melt over a high heat, stirring all the time, until the sugar mixture has turned light brown. Fold in the apple crescents. Allow them to boil for approx. 2 min. until light brown and the sugar has become liquid. Remove the frying pan from the heat and fold in cinnamon and cardamom. Distribute apple crescents with a fork into a greased tart-mould (approx. 24 cm / 9 1/2" diam.). If any sugar is left pour it over the apples.
Roll the pastry on a floured work surface into a flat circle (approx. 28 cm / 11" diam.). Place the pastry over the apples and carefully fold the pastry round the apples within the edge of the mould, sealing the apples in. Prick the pastry with a fork and bake in the centre of the oven.
Allow the freshly baked tart to rest for approx. 5 min. on a cooling rack. Loosen the pastry from the mould with a knife. Cover the tart-mould with a serving dish and turn upside down. The apple tart is now loosened from the mould and the apple filling is on top of the pastry. Serve warm. Decorate with sieved icing sugar, and serve immediately before the sugar melts.
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