Saturday, 22 October 2016

Layered Apple Filo Tart

This filo tart is a delicious alternative to apple pie or crumble, although equally suited to lashings of custard of course! I concede there are a few phases involved in its preparation, but I promise you all are simple and straightforward. If you are allergic to nuts (or just don't like almonds) you can confidently press on without them, although I find this relatively meagre addition takes the finished article to the next level!

Prep time: 30 Mins
Baking time: 30-35 Mins
100g Golden Syrup
100g Golden Caster Sugar (Plus extra for sprinkling)
200ml Water
6 Dessert Apples (Peeled and cored)
The Zest and Juice of 1 Unwaxed Lemon
50g Unsalted Butter (Melted)
100g Sultanas
50g Toasted Flaked Almonds
10-12 Sheets Filo Pastry

Off we go! Place a saucepan on a medium heat and add the Syrup, Sugar and Water. Stir to dissolve the sugar, then turn up the heat and leave to bubble away until syrupy. I find a good indicator of this is when the bubbles start to hold their shape. Once the syrup has formed leave to one side to cool slightly.

Preheat the oven to 190C/375F/Gas 5 and fish out a medium sized deep baking tray. Slice the apples finely and toss in the lemon juice and zest. Brush the base of the tin with melted butter and lay over a couple of sheets of filo, overlapping them slightly and letting them creep up the edges of the tin. Brush again with melted butter, evenly distribute a third of the apples, a third of the sultanas and a third of the almonds, then drizzle over a third of the syrup. Cover with another couple of sheets of filo, brush with melted butter and repeat the above. Repeat once more to use up the filling, then finally cover with some artistically screwed up sheets of filo, bringing any filo hanging over the edges back over the top of the tart. Brush all over with the last of the melted butter and sprinkle over a little golden caster sugar for a lovely crunch. 

Bake the tart in the middle of your oven for around 30-35 minutes, until golden brown on top and you're all done. Now, where's that custard?

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