Tom Kerridges Apple And Toffee Crumble Tart Recipes

TOM KERRIDGE'S APPLE AND TOFFEE CRUMBLE TART

Steps:

• First, make the toffee. Line a baking tray with baking parchment, grease it with vegetable oil and leave it to one side. Place the dark brown sugar and water in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Make sure the sugar has completely dissolved before the water boils. Remove the pan from the heat. Add the golden syrup, black treacle and cream of tartar to the pan, return it to the heat and boil until the mix reaches 140°C on an instant-read thermometer. This will take a while, but be patient and don’t leave it - it can burn very easily. Once the mix reaches the correct temperature, pour it straight into the lined tray and leave to cool at room temperature.
• To make the pastry, place the butter and the sugar into a large mixing bowl and beat together until light and creamy. Add the egg yolk and sift over the flour, then just mix until the pastry comes together. Do not overwork. Wrap the pastry in clingfilm and leave to rest in the fridge for at least one hour.
• When you are ready to bake the pastry case, preheat the oven to 170°C/gas mark 3 and place a 25 centimetre tart ring on a baking sheet lined with baking parchment.
• After the pastry has rested, roll it out on a lightly floured surface to about half a centimetre thick. Line the tart ring with the pastry. Press in a piece of clingfilm, then fill with baking beans or rice. Place the baking sheet in the oven and bake the pastry case for 15 minutes, or until it is crisp and golden brown. Very gently, remove the pastry case from the oven and leave to cool on a wire rack.
• To make the filling, peel and dice the apples and leave them to one side separately. Melt the butter in a saucepan with the sugar and orange zest, stirring to dissolve the sugar. Add half of the Bramley apples and the cinnamon stick and stir over a medium to high heat until the apples break down into a purée. Add the rest of the diced apples and gently stir for only one to two minutes to just soften them, then remove the pan from the heat. Pour the mix into a colander over a bowl to strain off any excess liquid and leave to cool. Remove the cinnamon stick.
• Meanwhile, reheat the oven to 180°C/gas mark 4. To make the crumble topping, mix the flour, sugar, butter and ground almonds together until the mix resembles large breadcrumbs. Mix in the flaked almonds. Place this mix in a baking tray and bake for about 20 minutes, until golden brown and crumbly. Make sure you stir it every five minutes so it colours evenly. Remove the tray from the oven and leave the crumble topping to cool. Do not turn off the oven.
• To assemble the tart, spoon the apple filling into the pastry. Break the toffee into nice-size chunks and place a few over the top of the apple. Completely cover with the toasted crumble and then dot a few more pieces of toffee on top. Place the tart in the oven and bake for 10 to 12 minutes until the filling is bubbling hot and the toffee has melted. Remove the crumble from the oven and leave to stand for a few minutes. Serve with clotted cream, vanilla custard or crème fraîche.Tom Kerridge’s Proper Pub Food

TOFFEE APPLE TURNOVER PUFF PIE

Steps:

• Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
• Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.