Rose Toffee Apple Tart
- 1 pack of short crust pastry
- 1tsp cinnamon
- 4 tbsps of caramel (I used the premade caramel in a tin, but you can make your own)
- 1 tbsp caster sugar
- 3 eggs
- 250ml double cream
- 2 tsps vanilla essence
- 2-3 apples
- Cake tin (preferable with removable base)
- Baking parchment
- Ceramic Cooking Beans or Rice
- Measuring jug
- Preheat the oven to 220°C/ 200 °C fan/ gas mark 6
- Line your baking tray, with baking parchment, or lightly cover the tin in oil or butter and sprinkle with flour.
- I buy pre-rolled pastry as I’m just lazy, but If you are rolling your pastry, roll it to about 1cm thick. Save about 10cm of it though, as you’ll need this to make your apple roses.
- Place in the lined tin, and prick the base with a fork quite a few times, then dust the cinnamon on to the base. Here we are going to bake the base blind, which insures you won’t have a ‘soggy bottom’ as Mary Berry would say. So cover the pastry with baking parchment and weight it with your baking beans or about a cup of rice. This basically means that you will cook the pastry slightly and maintain its shape as other wise it can rise in odd places.
- Place the base in the over for about 15minutes, it should be cooked slightly but not too much as it will be going in the oven again once you’ve made the custard.
- Whilst the base is cooking make the apple roses. With the pastry that you’ve saved cut it into thin long strips and set to one side.
- Divide your apples into quarters and core them. Then get your peeler and peel each quarter into really thin crescent shapes.
- Once you’ve done this to all your apples, get your saucepan and bring it to the boil, add your tbsp of sugar and stir it until it’s dissolved. Put all your apples in, stirring them to make sure they all get covered. Cook them for a couple of minutes until they become more malleable. Then drain them and pat them dry with a tissue to get rid of any excess liquid.
- Now for the fun part, place the apple slices on the pastry skin side up all the way to the end, and simply roll them up, and voila you have you rose! Simply repeat until you have all the roses you want for you topping.
- If you haven’t taken out your pastry base yet, it will probably be ready by now.
- For the custard, mix the cream, vanilla, eggs and about 1/2 the caramel (or more to taste if you like!)
- Place the rest caramel on top of your cinnamon pastry base and just smooth it over with a spoon until you have an even layer.
- Pour on top your toffee custard, and decoratively place your apples on top.
- Bake in the oven for about 40 minutes, until when poked with a knife the knife comes out clean.
- And Voila! Great on a cosy winter night served with ice cream or custard.