Spiced French Apple Tart

Not quite a British classic, but definitely a classic dessert. This French apple tart uses up the last of the year's apple crop, and has a dash of mixed spice and vanilla in the filling to give it a warming autumnal feel.

Recipe - Serves 6

For the pastry: 

• 120g plain flour
• Pinch salt
• 60g butter, diced
• 30g caster sugar
• 1/2 egg, beaten

For the filling:

• 4 medium cooking apples, peeled, cored and diced
• 30g butter
• 2 tbsp water
• 30g caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp mixed spice
• 2 eating apples, peeled, cored and sliced thinly

For the glaze:

• 1 tbsp apricot jam, sieved and warmed

Make the pastry by combining the flour and salt in a bowl then rubbing in the butter to form breadcrumbs. Stir in the sugar and then add enough egg to make a rough dough. Turn onto a work surface and knead together for a few seconds to bring together, then wrap in clingfilm and chill for 30 minutes. 

Roll the pastry out between two pieces of clingfilm to 5mm thick and a circle large enough to line an 18cm loose-bottomed tart tin. Remove the top piece of clingfilm and carefully invert the pastry into the tart tin and ease into the corners and up the sides gently, pressing the excess over the sides. Chill for 30 minutes.

Meanwhile, preheat the oven to 180C with a baking tray inside, and make the apple filling. Put the butter in a pan over a medium heat and melt. Add the apple, mixed spice, vanilla and water and simmer for 10-15 minutes or until soft and mushy. Press the mixture through a sieve into a bowl then return to the pan. Stir in the sugar and boil to thickened to a puree. Remove and leave to cool. 

Remove the pastry case from the fridge and prick the inside with a fork. Line with baking paper, then fill with baking beans. Bake for 10-15 minutes, or until the base is set, then remove the baking beans and bake for a further 10-15 minutes to hardened and browning. Remove and leave to cool a little, then use a sharp knife to trim the excess from the edges. 

Pour the apple puree mixture into the pastry case and arrange the apple slices on top, laying them round the outer edge overlapping each other a little, then repeat in the centre. Bake for 15-20 minutes or until the apple on top is soft and browned. Remove and brush with apricot jam to glaze. Place on a wire rack and leave to cool completely before removing from the tin to serve.