Bramley Apple Tart
Servings: 4 - 6
A dessert classic - ideal for a late summer/autumn menu when Bramley apples are their very best.
Ingredients:
For the Pastry
125g Kerrymaid Dairy Spread
40ml Kerrymaid Single Cream
60g Caster Sugar
Pinch of salt
For the Filling
500g Bramley Apples (approx. 2 large apples)
250g Margetts Bramley Apple Sauce
Method:
For the Pastry:
1. Blend together Kerrymaid Dairy Spread, suger and salt and mix to a paste. Do
not over-cream.
2. Then blend in half of the flour (125g) and mix to a paste.
3. Next, blend in the rest of the flour (125g) and mix to a crumble.
4. Add the cream and form a smooth paste. Do not over mix.
5. Roll out 1/2 of the pastry with a rolling pin to the required thickness for the
base and place into a 26cm (10inch) plate/tart tin. Trim around edge.
For the Filling
1. Peel and core the apples, then slice them into chunks and slices. Add the Margetts
Bramley Sauce and then add this to the top of the pastry base.
2. Roll out the rest of the pastry with a rolling pin to the required thickness
for the top of the tart, and place on top of the apple filling. Trim around the
edge and seal or crimmp with a fork your fingers. Place a small hole in the middle
to allow steam to escape.
3. Bake in a preheated oven at 180°C for approx. 45 minutes (160°C for a
convector oven).
4. To serve, sprinkle with caster sugar and serve hot or cold with any of the following:
Kerrymaid Real Dairy Custard (hot or cold), or Kerrymaid Single or Whipping Dairy
Cream (either poured, or whipped up slightly for a fluffier consistency).