Apple pie with a twist

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Serves 4

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour








Ingredients

1 packet shop bought puff pastry 8 Bramley apples 25g/1oz butter 55g/2oz sugar (this optional as the apples can be very tart) 1 tbsp icing sugar (for decoration)

Method

1. Roll the pastry into a square and place it onto a baking mat or parchment paper (to stop it from sticking). 2. Peel and chop the 8 apples into quartered slices, place into a bowl of acidulated water (water containing, squeezed lemon, this stops the apples from going brown).3. For the purée, melt the butter in a pan and add ½ quantity of the sliced apples (there is no need to add water, as the water clinging to the apples, allows the ingredients to cook through). Place the lid on the pan and cook over a moderate heat for 20 minutes. Mix and turn the apples with a spoon to a purée and add the sugar. When the purée is cooked, allow it go cold (save overnight or place in a refrigerator).4. With a spatula, spread the purée over the pastry base, leaving a half-inch space all around the pastry.5. Take out the remaining apples from the bowl of acidulated water, and cut them into thin slices 6. Cover the pastry and purée neatly, with the apple slices. Mix and lightly beat up one whole egg and brush over the ½ inch pastry edge using a pastry brush. 7. Cook in a preheated oven 200C/400F/Gas 6 for 15 - 20 minutes, until the apples are light brown. 8. Remove the tart from the oven and sprinkle with caster sugar. Then using a blowtorch (alternatively you could place the tart under a very hot grill for a few seconds) caramelise the apples. Antony suggests Calvados custard to be the perfect accompaniment to his Apple Tart. Stir 2 tbspCalvados into 1 carton of ready- made custard: Heat and serve. Alternatively you can heat a ladle full of Calvados over the gas, until it burns - then drizzle over the apple pie.