Toffee Apple Tart

A few months ago when Karl and I went to visit my parents we had a lovely lunch out at their local pub where Karl has the best dessert apparently he had ever tasted...sticky toffee apple crumble...ever since then I have been looking for a similar recipe to recreate at home. In the Sainsburys magazine this month there was a recipe for Toffee Apple Tart. I couldn't resist trying it to see how it would compare!

This recipe was so simple to make and didn't require a certain tin size etc. It tasted gorgeous...the toffee sauce was to die for! It was that good I'm sat here eating another big serving off it for my tea...yes thats right..no main course for me..I jumped straight to dessert...perfect!!!

....And Karl's verdict...apparently not quite as good as the pub's but still a very yummy effort that he wouldn't mind me making again!

Toffee Apple Tart

Serves 8 (apparently...me and Karl must just be greedy!)

250g plain flour
pinch of salt

1/4 tsp ground cinnamon (I added extra as I absolutely love cinnamon and apples)

100g caster sugar

125g unsalted butter

1tsp finely grated lemon zest
1 large egg, beaten

For the sauce and filling

100g unsalted butter

150g soft brown sugar

3/4 vanilla extract

1 x 150ml tub of double cream

juice of one small lemon

6 medium eating apple - such as coxs, peeled, cored and cut into wedges

50g almonds

Preheat the oven to 190C, 170C fan, gas 5. Sift the flour into a mixing bowl, then stir in the salt, cinnamon and caster sugar.

Add the butter, cut into chunks and quickly rub the butter into the flour using your fingertips. Keep the rubbing in light and airyso that flakes of butter are left rather than totally mixed in.

Stir in the lemon zest. Make a well in the centre and add all but 1-2 teaspoons of the egg to the bowl.

Bring the pastry together using your fingers. If more liquid is needed use a squeeze of lemon juice. Chill whilst you make the filling but don't let it get too firm.

Put the unsalted butter, 120g of the brown sugar and the vanilla extract in a pan and heat gently until the butter melts. Turn up the heat and let it bubble, then pour in the cream - it will bubble but keep stirring and cooking until it makes a smooth toffee-ish sauce. Add a squeeze of lemon juice.

Toss the apples with another squeeze of lemon and the remaining sugar, followed by half the toffee sauce.

Place a piece of non stick baking paper on a baking sheet and roll out the dough into a 35cm circle. Neaten the edge as you shape the dough.

Sprinkle the centre of the disc of dough with the ground almonds. Pile the apples on top leaving 4-5cm border all around.

Then using a palette knife and your fingers flip the edges of the pastry over the apples to form a shell - it will be a little uneven and home made looking but that's how its supposed to be.

Brush the pastry with the left over egg and sprinkle with a little caster sugar.

Bake for 40 minutes or until the apple is tender and bubbling.

To serve gently reheat the remaining toffee sauce and drizzle over the warm tart.