50g plain flour
145g wholemeal flour
50g caster sugar
120g butter, at room temperature
1 large egg, at room temperature
20g of any type of jam, I used raspberry
4 soft apples
1 tbsp caster sugar
juice 1 lemon
2 sharp red apples, 2 sharp green apples
juice 1/2 lemon
2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp honey
Preheat the oven to 160C.
Cream the soft butter and caster sugar in a bowl until light and fluffy. Add in the egg and mix just until incorporated. Mix in the flour and sugar until everything is well combined. The dough should be quite sticky.
Lightly flour a clean surface, lay out dough and roll into a disc about 1cm in thickness. Wrap in clingfilm and place in the fridge to chill for 30 minutes.
While the dough is chilling, make the apple sauce.
Roughly chop the soft apples into small chunks - there is no need to peel them. Add the chopped apple to a large saucepan, squeeze in the juice of 1 lemon and add in the sugar. Pour in about 10ml of boiling water and leave stew and break down for 20 minutes on a medium heat. Cook the apples through until you have a lumpy puree consistency. Leave to cool
Take the chilled dough out of the fridge. Lightly grease your tart tin. Flour your clean surface again and roll out dough until it is larger than the tart tin. Lightly roll the pastry around the rolling pin and unroll over the top of your tart pan. Press the pastry in the base of the tin and up the sides, ensuring that the pastry is evenly distributed throughout the tart tin. Try not to stretch the pastry as it will shrink when baked. Place the tart tin in the fridge to chill for 20 minutes.
Once chilled, prick the base of the pastry with a fork. Line the pastry with greaseproof paper. Pour in baking beads. Bake in oven for 20 minutes, until edges are golden brown. Remove baking paper and beads after 20 minutes and cook for a further 5/7 minutes until base is nicely golden.
While pastry is cooking make the jam glaze. Add the jam of your choice, water and sugar to a saucepan over medium heat. Cook down until slightly thicker in consistency.
Spread warm jam glaze on to hot pastry and leave to cool to room temperature.
Meanwhile, prepare your apples. Leaving the skin on, remove the core and thinly slice the apples. Put the apples in a large microwavable bowl filled with water, squeeze in lemon juice and put in the microwave for 4 minutes. Leave the apples soften for a further ten minutes in the hot water. When ready the apple slices should be flexible and be able to bend without snapping.
Drain the water from the bowl. Spread the apple sauce onto the cool tart tin. Starting with smaller pieces of softened apple, roll tightly layering up the pieces of apple until you have several layers of apple in a circle. Place this down in the apple sauce and continue onto the next. Repeat this process until the tart tin is completely full with the apple roses.
In a small bowl add the honey and water. Place in microwave for 30 seconds. Brush the honey glaze over the apples. Place the tart in the oven for the final time for 10 minutes until lovely and golden.
Leave cool, remove from tart tin and serve with cool creamy vanilla ice-cream.