Ingredients
Serves 4
Pastry
- 110g/4oz Plain Flour
- Pinch of Salt
- 55g/2oz Butter
- 10ml/2 teaspoons Caster Sugar
- 1 egg Yolk
- Very cold water
Filling
- 120ml/8 tablespoons British Orchard Honey
- Grated Rind of ½ Lemon and 10ml/2 teaspoons of the juice
- Approx 4 Apples Cox or Granny Smith are ideal, peeled, cored and quartered
- 28g/1oz Fresh Ginger finely chopped or grated
- 60ml/4 tablespoons Fresh Breadcrumbs
Method
Set the Oven to 190 c/375 F/ Gas mark 5.
Sift the flour with salt, rub in the butter until the mixture looks like breadcrumbs, add the sugar.
Mix the egg yolk with 30ml/2 tablespoons water, add to the mixture.
Mix to a firm dough, first with a knife and then by hand. It may be necessary to add water, but pastry should not be to wet.
Leave to rest in the fridge.
Roll the pastry out to 5mm/1/4 inch thick and line a pie plate or flan ring with it. Prick the bottom with a fork – do not prick all way through the pastry.
Place baking paper onto the pastry, add baking beans, leave in the freezer for 10 minutes. Blind bake for 10 minutes.
Heat the honey gently with lemon juice and rind to make it runny, add ginger and slices of apple. When the apple is soft, carefully take out and evenly decorate in the flan tin.
Sprinkle the breadcrumbs into the honey mixture until they are soaked and well mixed and layer on top of the apple.
If your breadcrumb mixture is too dry, melt some more honey and drizzle on top.
Bake for about 30 minutes until the filling is set and the edges of the pastry are brown. The filling should be a little on the soft side and nicely brown if the tart is to be eaten cold.
Ogilvy’s
4 Cyrus Way