| SUFFOLK APPLE TART
Aspall Draught Suffolk Cyder
Preparation: 20 minutes
Cooking: 50 minutes
Serves: 12
Ingredients:
200ml /7floz Aspall Draught Suffolk Cyder
I cinnamon stick
100g/4oz caster sugar
675g/l½lb cooking apples, peeled, cored and sliced
I (375g) pack ready-made sweet short crust pastry
4 English eating apples, peeled, cored and sliced
I tbsp icing sugar
Cooking Instructions
- Place the cyder, cinnamon stick and caster sugar in a large heavy base pan. Bring to the boil, stirring until the sugar dissolves, then increase the heat and simmer for 5 minutes or until syrupy. Pour half into a bowl and set aside.
- Add the cooking apples to the syrup (and cinnamon stick) in the pan, stir well then bring to the boil. Cover and simmer for 5 minutes or until the apples are soft and pulpy.
- Leave to cool. Discard the cinnamon stick. Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6.
- Roll out the pastry on a lightly floured surface and use to line a 20cm/8in wide 4cm/l ½ in deep fluted flan tin. Line with greaseproof paper and half fill with baking beans. Bake for 20 minutes, removing the paper and beans for the final 5 minutes of cooking.
- Spoon the cooked apple over the pastry base. Arrange the sliced apples on top in a concentric design. Sift over the icing sugar and bake for 20-25 minutes or until the apples are tinged brown. Remove from the oven, brush over the reserved syrup and allow to cool for 20 minutes.
- Carefully remove the sides from the tin and transfer to a serving plate. Serve in wedges with crème fraiche or lightly whipped cream.
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