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English apple tart

English Apple Tarts

Prep

50 mins

Bake

55 mins

Serves

6

Difficulty

Medium
English apple tart

About

The English love apples, and with their equally great love for luscious puddings, here is a recipe that's a true classic.

made using

Golden Granulated

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Instructions
Ingredients
Reviews

Apple Tarts Recipe

Step 1

Combine the flour, butter, Tate & Lyle Golden Granulated Sugar and salt in a food processor bowl and quickly pulse until the mixture resembles breadcrumbs. Add the water and briefly pulse until it comes together in a ball. Wrap in cling film and chill for 30 minutes.

Step 2

For the filling, chop the prepared cooking apples into small chunks. Melt the butter in a non-stick pan, add the apples and water, cover, and cook gently for 15 minutes until very soft. Stir occasionally. Press the apples through a sieve set over another non-stick pan, add half of the Tate & Lyle Golden Granulated Sugar and cook for 12-15 minutes over a fairly high heat, stirring constantly, until thick and all the liquid has gone. You should have about 350g (12oz). Cool.

Step 3

Divide the dough into 6 equal pieces, roll out thinly on a floured surface to slightly larger than the tartlet tins and line the tins.

Step 4

Preheat the oven to 200°C/180°Fan, 400°F, Gas 6. Place a baking sheet in the oven to get hot.

Step 5

Divide the apple purée amongst the pastry cases and smooth the surface. Thinly slice the Cox’s apples and arrange in overlapping circles on top of the apple purée. Brush with lemon, sprinkle with the rest of the Tate & Lyle Golden Granulated Sugar and place the tartlets on the hot baking tray. Bake on the middle shelf of the oven for 25 minutes until the pastry is golden and the apples are lightly browned on the edges.

Step 6

Combine the water and the apricot jam in a small pan over a low heat until dissolved then simmer for about 1 minute until syrupy. Brush over the apples and serve warm or cold.

Ingredients – 5 items

Serving

1

For the Pastry

Flour

Plain flour

225 g
Butter

Unsalted butter

165 g
Granulated Sugar

Tate & Lyle Granulated Sugar

25 g
Water

Water

3 tsp
Salt-table

Pinch of salt

1

For the Filling

Apples

Bramley cooking apples

900 g
Butter

Unsalted butter

50 g
Water

Water

2 tbsp
Granulated Sugar

Tate & Lyle Granulated Sugar

110 g
Apples

Cox’s apples

5
Lemon-juice

Lemon juice

2 tsp
Water

Water

1 tbsp

Apricot jam

1 tbsp

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Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

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The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

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