Maple Glazed Apple Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4-5 medium apples (preferably Braeburn or Granny Smith), peeled, cored and thinly sliced</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">25g light brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">15g unsalted butter, melted</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">80ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, icing sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just begins to come together. If needed, add the remaining water, but be careful not to overwork the dough as this develops gluten and makes the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a disc. Wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, ensuring your pastry will be tender and flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over the tart tin, pressing gently into the fluted edges. Trim any excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or pie weights.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes until the base is just starting to color but not fully cooked. The pastry should look dry but not brown. This partial baking ensures your tart won't have a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your filling. Place the sliced apples in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg, then add to the apples and toss until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the apple slices in the partially baked tart shell in an overlapping pattern, starting from the outside and working your way in. For visual appeal, you can create a spiral or concentric circle pattern. Brush the apples with melted butter to promote caramelization and prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake the tart for about 35-40 minutes, until the apples are tender when pierced with a knife and the pastry is golden brown. If the edges start to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In the final 10 minutes of baking, prepare the maple glaze. Combine the maple syrup and butter in a small saucepan over medium heat. Bring to a gentle simmer and cook for about 3-4 minutes until slightly thickened (it will continue to thicken as it cools). The glaze should coat the back of a spoon but still be pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the tart is baked, remove it from the oven and immediately brush half of the warm maple glaze over the hot apples. The heat helps the glaze penetrate the fruit for deeper flavor. Let the tart cool in the tin for 15 minutes, then carefully remove it.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, warm the remaining glaze if it has thickened too much, and drizzle it over the tart for a glossy, beautiful finish. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche for the perfect contrast to the sweet, spiced apples and buttery pastry.</li></ol>