Toffee apple tart

This is a fantastic dessert that I love to make for friends as they can't get enough of it. The combination of
toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.
Nutritional Information (amount per serving)
Calories
670kcal
Carbs
97.1g
Sugar
74.9 g
Fat
25.0g
Saturates
15.0g
Protein
12.8g
Serves 6-8 Approx time: 80 Difficulty: not too tricky
Ingredients
1 vanilla pod, optional
125 g butter
100 g icing sugar
sea salt
255 g flour
lemon
2 free-range egg yolks
2 tablespoons milk or
water, cold
For The Filling
2 tins condensed milk, or 2 jars
Merchant Gourmet Dulce de Leche
toffee
4 medium-sized cooking apples
2 heaped tablespoons icing sugar

Method
Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the
boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It's very
important to remember to keep checking the pan, as you don't want it to boil dry otherwise the
tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.
First of all you need to make your pastry. Score down the length of the vanilla pod, if using, and
remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla
sugar). Cream together the butter, icing sugar and a small pinch of salt and then rub in the flour,
vanilla seeds, zest of the lemon and egg yolks you can do all this by hand or in a food processor.
When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work
the mixture together until you have a ball of dough, then flour it lightly and roll it into a large
sausage shape don't work the pastry too much otherwise it will become too elastic and chewy, not
flaky and short as you want it to be. Wrap the dough in clingfilm and place in the fridge to rest for
at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch tart mould with the
slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould
into the freezer for an hour.
Preheat the oven to 180C/350F/gas 4. Take the pastry case out of the freezer and bake blind in
the preheated oven for 15 minutes. Peel and quarter the apples and remove the cores, then slice
finely and toss in the icing sugar. Remove the pastry base from the oven and smear the caramel
from both tins of condensed milk over it. Place the apples on top and pour any remaining juices
over. Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and
bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!
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