3 Egg yolks
170g Caster sugar
170g Unsalted butter
4g Sea Salt
230g Lighthouse Biscuit, Pastry & Cake Plain Flour
22g Baking powder
Flour for dusting
4 Granny Smith apples
1 tablespoon of unsalted Lurpak butter
Pinch of ground cinnamon
Bulla Thickened Cream for pouring
Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks, followed by the flour and baking powder. When the dough comes together, remove it from the mixer and shape it into an even, flat square. Plastic wrap the dough and chill for an hour in the fridge before rolling out.
Pre-heat the oven to 160°C. Peel, quarter and slice the apples into approximately 8mm – 10mm slices. Place on a lined tray. Melt the butter and brush onto the surface of the apples then sprinkle with cinnamon. Place in the oven and bake at 160°C for 10 minutes, or until the apples are just tender.
Pre-heat the oven to 170°C. Lightly dust the bench surface with flour then roll out the chilled pastry to approximately 8mm in thickness. Using a tart ring (or egg ring) cut out 10 pastry discs. Arrange the discs in a lightly greased tart shell, slightly overlapping and with enough pastry creeping over the rim of the shell to fold over the apples. Spoon in roasted apple mixture and bake for approximately 12 minutes. Serve either hot or cold with drizzled cream.