Worcestershire apple tart
A tart with an apple filling flavoured with rum and cinnamon takes some beating.
Sweet short pastry
- Put the flour, caster sugar and butter into a processor. Pulse until the ingredients resemble fine crumbs.
- Tip into a bowl and add the egg yolk, together with about half the egg white and the rum. Use a fork to mix the egg evenly through the crumbs, then use your hand to mix to a firm dough. Turn out onto a bench and knead briefly until smooth.
- Roll out to a medium-thin thickness and drape into a deep, round, loose-bottomed 20cm flan tin. Press into the tin and cut across the rim with a rolling pin. Use pastry trimmings to line about 10 tartlet pans ready to make jam tarts. Set aside the pastry-lined tin in the refrigerator or freezer for at least 20 minutes before filling and baking.
- Quarter, core and peel the apples (Sunrise, Gravenstein, Ballarat) and cut into pieces. Put in a heavy saucepan with a tablespoon of water. Place over a medium heat and cook until the apples form a thick mush. Stir and mash frequently with a wooden spoon to stop the apples burning and cook long enough for the mixture to become very thick.
- If the apples remain slightly lumpy, use a hand-held blender to form a smooth pureé. While the mixture is still warm, beat in the sugar and butter. When the butter has melted, beat in the eggs, rum and cinnamon.
- Preheat the oven to 200C. Pour the warm filling into the pastry-lined flan tin and sprinkle with cinnamon. Bake for 25-30 minutes until the filling has set and the pastry is biscuit-coloured. Serve warm or cold, with or without softly whipped cream. Serves 6.