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Chef’s Table

Warner's Taste Club - Individual Bramley Apple Tarts recipe
Warner's Taste Club - Individual Bramley Apple Tarts recipe

Individual Bramley Apple Tarts

Masterchef Semi-Finalist Sarah Dugdale says “I love afternoon tea and I make these apple tarts as they are just a perfect size.”

Ingredients for the sweet shortcrust pastry

  • 150g plain flour
  • 75g unsalted butter
  • 50g icing sugar
  • 1 egg yolk

Method for the sweet shortcrust pastry

  • Rub the butter into the flour until it resembles fine breadcrumbs
  • Mix in the icing sugar and a pinch of salt followed by the egg yolk. If the pastry feels too dry to form dough, add a tablespoon of water, shape into a ball, flatten into a disc and wrap in cling film and chill in the fridge for at least 30 mins.

Ingredients for the apricot glaze

  • 1/2 cup of apricot jam
  • 1.5 tbsp of Grand Marnier (or you can use water)

Method for the apricot glaze

  • Combine jam and liqueur in a saucepan and over a low heat until mostly liquid. Using a stainless steel whisk whip for about five minutes, use as it is or strain through a sieve.

Ingredients for the filling

  • 2 Bramley apples
  • 2 tbsp caster sugar

Method for the filling

  • Pre-heat the oven to 200°c
  • Roll out the pastry and divide into 12 pieces
  • Roll out each piece thinly
  • Cut into circles and refrigerate for 20 minutes
  • Line a bun tray with the pastry, and blind bake the bottoms for 5-8mins
  • Slice the apples, simmer with water and the sugar until soft
  • Spoon each base with the apple puree and put a top on each tart, bake in the oven for ten mins. Remove from the oven and allow to cool.
  • Brush each tart with the apricot glaze.

To Serve

  • They can be served warm or cold.

To drink

Warner's Taste Club - Individual Bramley Apple Tarts recipe

Afternoon tea should always be accompanied by a glass of fizz, so try a glass of your favourite Prosecco, Champagne or Cava!