Baked Toffee Apple Tart

Ingredients: Sweet Shortcrust Pastry 3-4 Cooking Apples 2 x 400g tins of Condensed Milk 120g butter, melted 4 tblsps golden syrup Icing sugar to dust Brown sugar, for topping

Method

1. Roll out pastry and line an 11 inch tart mould. Place in freezer for an hour.
2. Pre-heat oven to 180oC.
3. Remove tart mould from freezer and bake blind for 15 minutes.
4. Peel, core and slice your apples. Dust with icing sugar and set to the side.
5. Combine condensed milk, butter and golden syrup in a saucepan over a medium heat. Cook, whisking, for 10-12 minutes or until golden.
6. Pour over the cooked tart base. Arrange the apple slices on top and pour over any juices, sprinkle with brown sugar.
7. Cook in the oven for 40 minutes. Cover with greaseproof paper to prevent the apples burning, you can remove it towards the end of the cooking to allow them to brown a little.
8. Serve warm with cream or ice-cream.

This creates a very thick layer of caramel so you may wish to reduce the amounts according to taste (or increase them!). This was another success! A nice variation on the traditional apple pie.

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