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You will need:
Sweet pastry:
250g plain flour
50g caster sugar
125g unsalted butter
Apple filling:
600g / 6 medium Apples
60g brown sugar
40g raisins
2 tbsp honey
1 tsp Cinnamon
1 large orange
Pinch of fresh nutmeg
Decoration:
icing sugar
finely grated orange peel
Essential equipment:
mini tart case
fine grater
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Finely grate the orange, keep half of it to one side as this will be decoration.
Mix together the orange skin, cinnamon, raisins, brown sugar, honey and a pinch
of freshly grated nutmeg.
Core the Bramley apples, stuff with holes with the mixture. Place on a non-stick tray and
bake for 350f / 175c / Gas mark 4 for 20 minutes.
Once the apples are cooked and very soft, scoop out the insides and discard the
skins. Leave to one side for now.
2. Sweet pastry
Soften the butter and then cream together with caster sugar.
De-seed the vanilla pod and mix into the creamed butter.
Sift the flour and mix into the creamed butter. Once the mixture starts to form a
dough bring gently together with your fingers.
Roll the dough out on a lightly floured surface till it reaches half a centimetre think. Place
the dough on a non-stick tray and chill in a fridge for at least an hour to rest the gluten.
Grease the mini tart cases.
Once the pastry dough is well rested. Cut accordingly then line the greased tart cases.
Dock the bottoms well, then place the lined cases back in the fridge for 30 minutes
minimum to rest further.
Dry bake for 10 minutes at 180c
Remove from the oven and fill the cases with the apple filling.
Bake for a further 8 minutes till tart cases turn golden brown.
Once baked and golden brown allow to cool completely then remove form the cases.
To decorate sprinkle the finely grated orange decoratively over the tarts, finally
dust with icing sugar before serving.
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