Perfect apple tart
Plain White Flour
180 g, 175g plus 1 tsp extra for sprinkling
1½ tablespoons, 1 tbsp for the pastry + ½ tbsp for dusting
Low Fat Spread
95 g, kept cold
7 medium, Pink Lady, peeled, cored and sliced into 5mm thick wedges (around 600g prepped weight)
1 teaspoons, level
Low Fat Spread
Light Brown Sugar
Double Cream Alternative
- Add the flour, 1 tbsp sugar, 85g spread and a little salt to a large bowl. Quickly rub between your fingers until the mixture resembles breadcrumbs. Using a fork, gradually stir in 3 tbsp cold water to form a rough dough.
- Lightly dust your work surface with flour. Tip out the dough and very briefly knead into the shape of a ball – it shouldn’t be too sticky. Flatten into a disc, wrap in clingfilm and chill for 1 hour.
- Preheat the oven to 200°C, fan 180°C, gas mark 6 with a baking sheet inside. Place the chilled dough between two large pieces of baking paper and roll out until 5mm thick and roughly 30cm in diameter.
- In a bowl, toss the apple wedges in 40g caster sugar and 1 tsp cinnamon. Arrange the apple in the centre of the pastry, leaving a gap of roughly 4cm from the edge. Fold the pastry edge around the apple, crimping it together slightly
- Melt the remaining spread and brush over the pastry border. Sprinkle the last of the sugar all over the tart. Carefully place the tart onto the hot baking sheet and bake for 40-45 minutes or until cooked through and golden.
- For the caramel drizzle, add 20g low-fat spread, 30g light brown sugar and 20ml Double Cream Alternative to a small pan and place over a low heat. Stir together, heating until the spread has melted, then bring to a simmer and cook for a further 1 minute. Drizzle over the apple tart to serve.