• Difficulty: Medium

METHOD

1. In a mixing bowl, combine the flour, icing sugar, cold butter, and duck fat. Mix until it resembles bread crumbs.
2. Beat 2.5 eggs and pour into the bowl. Mix until the dough comes together, but be careful not to over-mix as this will make the dough too tough.
3. Divide the dough into four and flatten it out a little on some grease-proof paper. Fold it over and refrigerate for at least an hour.
4. For the apple purée: core and peel 500g of Bramley apples and chop them into small pieces. In a pan, add the chopped apples, 75g butter, and 50g sugar. Cover the pan with a cartouche (a round of parchment paper) and cook for 10 minutes or until the apples turn to mush. Blend the mixture until it is smooth and let it cool.
5. In a separate and very hot pan, heat double cream until it starts to burn and caramelise. Do not stir the cream, but let it thicken up. Once it has thickened, add a splash of brandy, whisk to include the burnt bits and pour it into a container. Let it cool to room temperature.
6. On a floured work surface, roll out the dough to about 2mm thickness. Use a ring cutter to cut out circles of dough that will fit into your tart cases. Make sure to leave a little overlap for the lid.
7. Preheat the oven to 170°C.
8. In each tart case, add equal parts fresh apples and apple purée. It’s ok to overfill them, as they will pop and some juice will escape. Place the lid on top and press it into the edges to remove any excess dough. Refrigerate for an hour to set.
9. Cook the tarts for 12 minutes and let them cool for 10-15 minutes. Be gentle as they are super fragile.
10. Plate the tarts by dusting them with sugar and cinnamon. Add a dollop of Chantilly cream and top it with the burnt brandy cream.