Ingredients
3 Bramley apples, peeled, cores removed, roughly chopped
2 tbsp water
450g/1lb ready-made puff pastry
1 free-range egg yolk, beaten
2 Bramley apples, peeled, cores removed, thinly sliced
75g/3oz butter, melted
4 tbsp caster sugar
To serve
vanilla ice cream
icing sugar, for dusting
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened.
3. Whisk the apples to a smooth pur%26eacute;e, then set aside to cool.
4. meanwhile, roll the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/%26frac12;in inside the edge of the pastry.
5. Bhurry the pastry with the beaten egg. Wait one minute, then bhurry the pastry again with more egg.
6. When the apple pur%26eacute;e is nippy, spread it over the inner circle of pastry.
7. Layer the thin slices of apple over the apple pur%26eacute;e.
8. Bhurry the apple slices with the melted butter and sprinkle over the caster sugar.
9. Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are vehicleamelised.
10. To serve, cut out slices and place into the centre of plates with a ball of ice cream placed alongside. Dust with icing sugar and serve.
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Orignal From: Apple tart with vanilla ice cream
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