‘Bobbing for apples’ tart
Serves: 8
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
‘Bobbing for apples’ tart
This glorious autumnal tart incorporates many of the foods that have been associated with the festival of Halloween and its predecessors for centuries: apples, honey, walnuts and hazelnuts
Serves: 8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
425Kcal
Fat
27gr
Saturates
10gr
Carbs
34gr
Sugars
21gr
Fibre
3gr
Protein
8gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g walnuts
- 100g hazelnuts
- 40g unsalted butter
- 6 apples eg Pink Lady, peeled
- 6 tbsp clear honey
- 200ml apple juice
- 2 tbsp Calvados or brandy (or extra apple juice)
- zest and juice of 1 lemon
- 3 tsp ground cinnamon
- 1 x 375g sheet ready-rolled puff pastry
- 1 x 375g sheet ready-rolled puff pastry
- 40g plain flour
For the toffee yogurt cream:
- 100ml whipping cream
- 200ml Greek-style yogurt
- 50g dark muscovado sugar
Step by step
Get ahead
You can roast the apples, make the nut paste and the toffee cream several hours ahead of assembling the tart.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toast the nuts on a baking tray in the oven for 5 minutes until just golden; remove and cool.
- Melt the butter in a small pan, then use a little to brush a 20cm x 30cm baking dish. Cut the apples in half vertically. Use a melon-baller or spoon to scoop out the core, then put them in the buttered dish, cut-side down.
- Stir 3 tablespoons of honey, 150ml apple juice, the Calvados, lemon zest and juice and 1 teaspoon of cinnamon into the melted butter, then drizzle all over the apples. Cover with foil and bake for 25 minutes. Carefully turn the apples, baste, re-cover and cook for a further 15-20 minutes until tender. Leave to cool for at least 30 minutes.
- For the toffee cream, beat the cream and yogurt until thickened. Spread out in a shallow bowl and sprinkle evenly with the sugar. Cover and chill for 1 hour, or until the sugar has liquefied.
- Unroll the pastry onto a baking tray, leaving it on its paper. Score a 15mm border all around the edge. Brush the border with some of the beaten egg to glaze.
- Tip about three-quarters of the cooled nuts into a food processor and grind until they start to become paste-like. Add 3 tablespoons of honey, a good pinch of salt, 2 teaspoons of cinnamon, the flour and the rest of the beaten egg and pulse to combine. Spread the nut paste over the pastry, keeping it inside the border. Roughly chop the rest of the toasted nuts and scatter onto the filling then arrange the apple halves on top, cut sides up. Spoon the juices from the baking dish into a small pan and add the remaining 50ml apple juice.
- Bake the tart for 25 minutes or until crisp. Leave to rest for 10 minutes. Meanwhile, boil the honey-apple juices until syrupy. Brush over the apples to glaze, then slice the tart. Marble the now-dissolved brown sugar through the yogurt cream and serve alongside.
