Toffee Apple Tart
I’ve been reading this fabulous book that I got from the Chester Library entitled Everyman’s England, by Victor Canning. My parents were big fans of Canning’s novels; he was a prolific author, but this is my first and far-too-brief acquaintance with his writing. Its a collection of essays, comissioned by the Daily Mail and written by the author during the years between WW1 and WW2. I have to say I am truly enjoying it, gobbling it up like a feast. These elegant, humorous, essays about random destinations take the reader back to a kinder gentler England, when the English countryside was still what Richard Askwith would call rural.
There was a particular passage the other night that called to my culinary soul and had me laying bed as I was reading it, literally drooling. He had come across a pub after a walk across the Yorkshire Dales . . . and this is what he wrote . . .
“It was at this inn that I got, for a ridiculously small sum, a lunch which more than ever endeared me to Wharfedale, for after a man has had a morning full of beauty there is no better cap to it than a lunch which in itself is a thing of beauty. There was a rich, dark soup which was not only hot, but full of the flavour of vegetables, then turkey with thyme and parsley stuffing, roast potatoes, Brussels sprouts, a fruit tart with a crust it was a shame to break and a joy to eat, a portion of Wensleydale cheese and a cup of as good a coffee as you could expect in England.”
I just had to recreate this meal . . .
Serves 6 to 8
With its crisp buttery pastry, creamy sweet toffee filling and tart apple topping, this is a tart that will have you reaching for seconds! Serve warm or at room temperature.
For the pastry:
250g plain flour (1 3/4 cups)
150g unsalted butter (10 1/2 TBS)
(Chop roughly and chill)
3 TBS cold water
For the tart:
250g dulce de lait (about 1 1/4 cups)
2 TBS apricot jam
2 TBS lemon juice
3 to 4 eating apples
First make the pastry. Place the flour and butter in a food processor and pulse until the mixture resembles coarse crumbs. (Alternately you can cut it in with a pastry blender.) Add the cold water and pulse a couple of times. (Stir in with a fork if you are doing it by hand.) Tip out onto a lightly floured board and bring together to form a dough. If you need to add a bit of extra water, now is the time to do it. Don’t be tempted to add too much as it will toughen the crust. Shape into a round, wrap in plastic cling film and place in the refrigerator for half an hour to chill.
Roll the pastry out on a lightly floured surface to a 10 inch round and then use to line a 9 inch fluted tart tin. Return to the refrigerator while you preheat the oven to 200*C/400*F/ gas mark 6. Place a baking tin in the oven to heat. Line the pastry lined tart tin with a piece of greaseproof baking paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for five minutes longer. Remove from the oven.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/06/toffee-apple-tart.html
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