1 x 400g Today Puff Pastry 2 large apples egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll your pastry and divide and cut it into 8 equal squares. Place 4 squares on the prepared baking tray and set aside. Make 0,5cm incisions in a vertical line on the other pastry squares. Fill the squares with these incisions following a “brick-laying” pattern. Peel, halve and core the apples. Place half an apple on a square on the baking sheet and cover with a square with incisions. Press down to seal and trim off the excess pastry. Brush with egg-wash and repeat with the rest of the squares and apple. Bake in the oven for 20 minutes and serve with custard.
Filling: 4 large apples 83ml raisins 83ml brown sugar 2,5ml ground cinnamon finely grated zest of 1 lemon
Eggwash: 1 egg and 15ml water whisked together
For the pie crust: Combine the flour and sugar in a mixing bowl. Add the cubed butter and rub in with your fingertips until it is clumps the size of peas. Whisk the egg with a fork and add it to the mixture. Mix the pastry with your hands and add a few drops of water if it is too dry to come together. Shape the pastry into a ball, cover with plastic wrap and refrigerate.
For the filling: Preheat your oven to 180℃ and spray a 22cm pie dish with cooking spray. Peel the apples, core them and cut into small chunks. Add them to a large mixing bowl. Add the raisins, brown sugar, cinnamon and lemon zest and mix through. Cut the pastry into 4 equal pieces and set one piece aside. Press the rest of the pastry into the bottom and sides of the cake tin – you can roll it out and patch wherever it breaks. Spoon the filling into the pie crust. Dust a work surface with flour and roll out the remaining pastry. Cut into strips and make a lattice pattern for the tart. Brush the pastry with the egg wash. Place the apple tart in the oven and bake for 40 minutes. Serve the tart with a dollop of cream.