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Clementine Apple Tart
Servings: 8
: 382 kcal
Author: Just Jo
For the pastry
  • 200 g plain flour
  • 100 g firm butter
  • 2 tbsp caster sugar
  • Ice water
For the filling
  • Zest and juice of three clementines
  • 1 tsp ground cinnamon
  • 1 sweet eating apple cored and sliced 2-3mm thick
  • 2 very large Bramley apples peeled, cored and sliced 2-3mm thick
  • 75 g butter
  • 100 g light brown muscavado sugar
  • 2 medium eggs
  • 50 g rolled oats not instant/quick cook
  1. Make the pastry by pulsing the flour, sugar and butter in a food processor until resembles porridge oats texture then slowly, slowly dribble in just enough cold water to bind. Around 2 tbsp should do it but all flours absorb different amounts of liquid.
  2. Continue to pulse, pulse, pulse until the dough comes together in a ball – it takes about 60 seconds but it really works. Wrap in cling, pat out to a fat disk and chill for upto 3 days before moving to the next stage. You can of course do this by hand the traditional way by rubbing the fat into the flour then stirring in the sugar dribbling in the water as above.
  3. Roll out to about 3mm thick between two sheets of cling film. Remove one piece of cling and transfer to a 10 inch (26cm) deep pie dish. It won’t tear if you leave the backing of the cling on until you’ve gently pressed it into place. Trim away the excess pastry but be generous in what you leave behind – pastry which has water in tends to shrink a little on baking. Crimp the edges if liked. Chill until needed – at least one hour. You can roll the scraps out again and use to cut out shapes to decorate the pie with – I like using my dinky apple shaped cutter but autumnal leaves would also look beautiful.
  4. Blind bake the pastry. Preheat the oven to 180°C and remove the pastry from the fridge and the cling from the pastry. Lightly oil or butter a piece of foil and place this side down onto the raw pastry case then pour in dried pulses, beans or rice to weigh it down (I don’t like the ceramic baking beans as they are too heavy).
  5. Bake for 25 minutes then remove from the oven and remove the foil and pulses. Return to the oven and bake for another 5-6 minutes until any rawness in the pastry case has gone and it feels dry to the touch. It should not be browned but it should be cooked. Cover the edges with foil if they do threaten to brown too fast.
  6. Make the filling. Place the zest and juice of the clementines in a very large bowl with the cinnamon. As you prepare the apples drop them in and stir well as you go to prevent then oxidising and turning brown.
  7. Melt the butter in a large pan over medium-high heat and when foaming, tip in all the apples and juices which have collected. Turn well in the butter and cook until starting to soften a little. Add in the sugar and turn the heat down a little. Cook for another 10 minutes until the apples have softened and are starting to go a little translucent around the edges and the buttery, sugary juices are bubbling up and thickening slightly. There will be a lot of juice – don’t panic! Take off the heat and allow to cool for 10 minutes.
  8. In the bowl you had prepared the apples, whisk the two eggs together. Dip a pastry brush in to coat it well and leave to stand in a ramekin until needed – you will glaze the pastry shapes you cut out with this in just a minute.
  9. When cooled, tip the apples and all that juice into the bowl with the whisked eggs and add in the oats. Mix very well then fill your blind baked pastry case with the apples – they will have cooked down and will slump further on baking so pile them high. Pour in any juice remain so long as it doesn’t cause an overflow situation – I can get it all in my tart. Wipe away any spillages over the edge of the pastry case so you don’t end up with the pie welded to the dish!
  10. Smooth the top then place on the pastry shapes you have cut out and brush lightly with the reserved egg wash.
  11. Pop back in the oven at 180°C and bake for 30-40 minutes until the filling is set and the pastry shapes have turned nice and brown. Try and be patient and wait at least 15 minutes before digging in to allow the filling to set up. Serve with generous scoops of vanilla ice cream!