Toffee Apple Tartlets

Earlier this month we had the pleasure of honouring our local food and drink heroes at our fantastic Food Heroes Dinner. This sell-out event was a wonderful evening where we celebrated all that makes our region's food and drink outstanding. With a four course meal that was paired with a local wine or cider, our head chef, Paul Mathews, outdid himself.

This indulgent pud was on the menu that night. With local apples picked just 30 miles away at Charlton Orchards near Taunton and served with a decadent toffee sauce using local Sutton Lucy Dairy cream, this treat is perfect for wowing friends at your next dinner party. Plus it can be made ahead of time for effortless dining!

Difficulty:

Prep time: 45 minutes

Cook time: 15 minutes

Serves: 4

Dietry Information

Vegetarian

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Dessert

Ingredients

Sweet Pastry

125g of Wessex Mill plain flour
110g of local butter
80g caster sugar
1 large egg, beaten
Splash of Sutton Lucy Dairy milk

Apple Puree

2 large Bramley Apples
Caster sugar to taste

Caramelised Apples

1 firm Gloster or Cox apple
Soft demerara sugar to taste

Toffee Sauce

2 Tablespoons of soft brown sugar
50g of local butter
2 tablespoons of golden syrup
100ml of Sutton Lucy Dairy double cream

Method

To create these sweet pastry tartlets, rub together the butter and flour. Add sugar and then add in the beaten egg. If required, add a splash of milk to create a soft dough.
Cover and chill the dough for 1 hour then remove the dough from the fridge, and allow to return to room temperature. Roll out the pastry 2-3mm thick and line pastry moulds.
Blind bake for 15 mins. Once cooked, remove from oven and leave to cool.
For the apple puree, peel, core and roughly chop the Bramley apples. Put the roughly chopped chunks into a steam oven for 2 minutes; or until softened. Add sugar to taste. If you don’t have a steam oven, pop the apple chunks in the microwave and cook on full power until softened. (Top Tip: leave the puree a little tart as this will help to balance the flavours throughout the dish).
To create the caramelised apples, quarter and core a Gloster or Cox apple, finely slice and arrange on a metal tray. Cover with soft demerara sugar and caramelise with a blow torch or pop under the grill.
Add the cooled puree to the tart case, and top with the caramelised apples.
For the toffee sauce, add the brown sugar, butter, golden syrup and double cream to a thick bottomed pan and bring to boil. Regularly stir and simmer until the mixture thickens. Drizzle over the apple tart and enjoy!