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Cooks In3 hours plus chilling
DifficultyNot too tricky
Nutrition per serving
Calories 666 33%
Fat 25.3g 36%
Saturates 14.6g 73%
Sugars 79.4g 88%
Salt 0.5g 8%
Protein 12.8g 26%
Carbs 103.4g 40%
Fibre 2.2g -
Of an adult's reference intake
- SHORTCRUST PASTRY
- 1 vanilla pod , (optional)
- 125 g unsalted butter
- 100 g icing sugar
- 250 g plain flour
- ½ a lemon
- 2 large free-range egg yolks
- 2 tablespoons cold milk
- 2 x 397 g tins of condensed milk , or 2 jars of Merchant Gourmet Dulce de Leche toffee
- 4 medium cooking apples
- 2 heaped tablespoons icing sugar
recipe adapted from
Penguin Anniversary Edition: Jamie's Dinners
By Jamie Oliver
- Put the unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer for 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.
- To make the pastry, score the vanilla pod lengthways (if using), and scape out the seeds (keep the pod for making vanilla sugar).
- Cream the butter, icing sugar and a small pinch of sea salt together, then rub in the flour. Add the vanilla seeds, finely grate in the lemon zest and add the 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 use water).
- Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll into a large sausage shape – don’t work the pastry too much otherwise it will become 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 1 hour.
- Remove it from the fridge, slice it up and line a 28cm loose-bottomed tart tin. Push the slices together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for 1 hour.
- Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Peel and quarter the apples and remove the cores, then finely slice and toss in the icing sugar.
- Spread the caramel from both tins over the pastry case. Place the apples on top and pour any remaining juices over.
- Bake at the bottom of the oven for 40 minutes, to give you a crisp base and bubbling toffee over the apples. Serve with yoghurt or vanilla ice cream. Beautiful!