Apple and Cobnut Tart

Name: Apple and Cobnut Tart
Yield: Serves 4—6
Cuisine: British
Ingredients: 60 g caster sugar; 40 g unsalted butter, diced small; 80 g plain flour; 20 or so cobnuts, shelled and chopped; 1 tablespoon caster sugar; 225 g unsalted butter, softened, plus extra for greasing; 2 medium egg yolks; 30 g unsalted butter; 2 tablespoons Somerset apple brandy; 275 g plain flour, plus extra for dusting; 3 large Bramley apples; 75 g caster sugar

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Bramley apples cook down to a well-flavoured purée, which makes a perfect filling for this autumnal tart, especially if you spike it with a little apple brandy The crunchy, nutty crumble topping provides a good contrast. Best served with Devonshire clotted cream.

Ingredients

For the Pastry

2 medium egg yolks
225 g unsalted butter, softened, plus extra for greasing
1

Europe
United Kingdom
Pie
Vegetarian
October
Autumn

Method

First make the pastry. Beat the egg yolks and butter together in a bowl until evenly blended, then beat in the sugar. Stir in the flour and knead together until well mixed. Gather the pastry into a ball, wrap in cling film and leave to rest in the fridge for an hour.

Lightly butter a 26 cm