Is there a flavour combination more synonymous with autumn than apples and cinnamon?
Apples are commonplace in supermarkets and fruit markets – yet, it’s only when you tuck into a fresh homegrown apple that you realise just how much you take them for granted.
They say that the best things come when we’re under pressure and this is certainly true with my glut of cooking apples at home. Whilst crumbles have always been the go-to, I’m looking to expand my horizons; even using apples in savoury salads with beetroot (recipe coming soon).
And if you, too, are looking at your apple gluts with a hint of desperation, or a longing for something different – I have just the recipe to help you out. Simple, easy and wholesome – this tart has the warmth and the spice to finish any autumnal dish off perfectly. Or, if you can’t wait til dinner – the odd daytime snack is allowed… So long as no one is looking, of course.
Time: 1hr Makes: 12 tarts Difficulty: Easy
One roll of pre-made sweet shortcrust pastry
Four medium-sized apples, peeled and cored
A teaspoon of cinnamon, demerara sugar, honey and almonds for each tart
Pre-heat your oven to gas mark 6/200C.
To make things easy, roll out a roll of pre-made sweet shortcrust pastry.
Pop a pint glass or cutter over the top of the pastry and begin cutting out your tart cases. Reform the dough and roll out to get the most out of your pastry.
Into a greased cupcake tray, lay the cases out. Once you’ve used up the pastry, pre-cook the tarts for 3-4 minutes. This will help keep them firm.
In the meantime, core, peel and slice four medium-sized apples thinly. Taking the tarts out of the oven, arrange your apple slices over the top and finish by adding a shake of cinnamon, a dash of honey, a teaspoon of demerara sugar and a scattering of flaked almonds to each of the tarts.
Bake in the oven for 30 minutes, or until the apple has browned on top and is soft.
Serve on their own or with double cream.