Before I share the most wonderful (and simple!) toffee apple tart recipe, let me rewind back to a couple of weeks ago when a walled garden became my home and tables weren’t tables unless they were covered in sweet treats…
Yep, it was a pretty magnificent place and since staying there I feel like I’ve read about the Walled Garden CONSTANTLY. The weekend I got back, The Sunday Times was heralding it “Britain’s coolest party pad” (because Robert Pattinson, Alexander Skarsgard and Alexa Chung have all been recent guests – not because of my own personal challenge to eat as many apples as I could in 48 hours) and I can confirm that it’s a pretty wonderful place to escape to.
There was a sunken pool, hot tubs, sheep, lakes, tennis courts and quite literally thousands of acres to explore if you brought your walking boots. Of course you could also choose to stay indoors, with Pink Lady putting on afternoon tea, a pilates session and even a flower arranging masterclass for us lucky gals…
I opted for the flower arranging, despite being convinced I’d be rubbish at it. I tried to make a flower crown at a press event a while back and just embarrassed all involved, so it was a great surprise to not actually be awful at centrepiece creating…
This was my creation and I made it ALL myself! And it was REALLY lovely! Okay so there was some guidance from Kim from Figa & Co who taught us how we should best approach the task in hand, but I did come up with this design myself. I HONESTLY DID. (Can you tell that I have never successfully done anything remotely creative with my hands before and am quite proud of myself?!).
After an exceptionally lovely day surrounded by bright and brilliant women, there was only one thing left to do: sit down to a luxury apple inspired banquet and put the world to rights.
We ate by candlelight and chatted for hours, which is how we got onto the topic of a banoffee inspired apple tart.
Think apples, think dulce de leche, think almonds, think aaaaaaaaall the buttery filo pastry.
You have this wonderful thing…
Here’s how to make it…
Toffee Apple Tart Recipe
30 mins to prepare * 45 mins to cook * Serves 4-6
- 50g Butter, melted
- 8 x 25g Filo pastry sheets (approx. 24 cm x 25 cm)
- 1 x 397g tin dulce de leche
- 2 x Pink Lady® apples, cored and finely sliced
- 2 x Tablespoon caster sugar
- 20g Flaked almonds
- Preheat the oven to 200C/180C fan oven/gas mark 6 and put a baking tray in the oven to preheat. Brush the inside of a loose bottom 20cm cake tin with a little melted butter.
- Put one sheet of filo pastry onto a clean work surface and brush all over with butter. Lay another sheet of filo pastry on top, slightly offsetting the corners. Repeat with butter and remaining filo pastry sheets.
- Take the filo pastry stack and use to line the cake tin, allowing the edges of the pastry to hand over the edge. Spread the dulce de leche all over the base of the pastry.
- Arrange the apple slices all over the top of the dulce de leche in circles, slightly overlapping the slices. Scrunch the over-hanging pastry over the top of the apples.
- Brush all over with a little butter, sprinkle with the sugar and almonds and bake in the oven for 25-30 minutes until golden and pastry is cooked. Leave to cool for 10 minutes before serving.
It was such a lovely couple of days and so nice to get out of London and be in the middle of nowhere, I felt so relaxed. There definitely seems to be a strong correlation between my mood and the number of sheep I can see from my window.
I’m going to Cornwall with ST this weekend and I’m hoping it will be similarly restorative, especially as I intend to pack a few slices of this apple tart for walking along the beach. It certainly wouldn’t be the first time I’ve smuggled pastry into my suitcase.
This is not a sponsored post, but I was a guest at the Wilderness Reserve courtesy of Pink Lady. You can read more about how I work with brands here 🙂