Name: Caramelized and Glazed Apple Tarts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1½ teaspoons lemon juice; 1 egg; 2 tablespoons iced water; 1 teaspoon icing sugar; 250 g/8 oz plain flour; 2 egg yolks; 1 tablespoon plain flour; ½ split vanilla pod; 300 ml/½ pint single cream; 40 g/1½ oz butter; 4 Cox’s apples, peeled, cored and thinly sliced; ½ teaspoon cornflour; 1 tablespoon caster sugar; 75 g/3 oz butter, chilled; 2 Bramley apples, peeled, cored and sliced; ½ teaspoon salt; 75 g/3 oz cooking fat, chilled; 1 twist of lemon zest; 1 tablespoon Calvados; 1 tablespoon water; 1½ tablespoons caster sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

1½ teaspoons lemon juice
2 tablespoons iced water
1 eg

Method

To make the pastry, beat the lemon juice, water and egg and chill until thickened.

Sieve the dry ingredients, then rub in the fat and butter. Add all the liquid and stir until the mixture binds into a loose dough. Turn out and knead lightly until smooth. Wrap and chill for 30 minutes.

Line 4 individual fluted tart tins with one-third of the pastry.