Baked Apple Tart

Cook Time 30 mins

Servings 1-2

Ingredients

Breton Shortbread

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

Roasted Apples

4 Granny Smith apples

1 tablespoon of unsalted Lurpak butter

Pinch of ground cinnamon

Assembly

Bulla Thickened Cream for pouring

Method

Breton Shortbread

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.