Recipe – Caramel Apple Tart

Caramel tart

This is the perfect Autumn treat. The pastry is easy to handle like shortbread and pretty foolproof so an easy pud to whip up for Sunday dinner.


  • 9oz/255g Plain Flour
  • 6oz/170g Butter
  • 2oz/55g Icing Sugar
  • 4 Medium Bramley Apples
  • 2 Jars Dulce De Leche Caramel


  • Make your pastry by combining the flour, butter and icing sugar – you can do this in a food processor. If it’s a bit too crumbly add a splash of milk to bring it together
  • Wrap in clingfilm and chill for 20-30 mins
  • Butter an 11″ flan case. Roll out your pastry and press gently into the flan tin
  • Pre-heat your oven to 180ºC/gas 4. Bake your pastry case blind for 15-20 mins until very lightly golden (use greaseproof paper and baking beans to stop it shrinking)
  • Remove the pastry case from the oven and allow to cool slightly
  • Peel, core and slice the apples
  • Spread the caramel over the pastry case then lay over the apple slices
  • Cook on the lower shelf of your oven for 35-40 mins until the apples are soft
  • Serve warm with cream or ice cream

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December 8th - Slabs Crisps Tasting

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