A contemporary and local twist on the well-loved classic Bakewell Tart recipe, the Caramelised Dorset Apple Bakewell Tart. Served with clotted cream, salted caramel, fresh apple and roasted almonds, this indulgent dessert is always a favourite.
For the Caramelised Apple Jam:
- 1.3kg cooking apples, peeled and chopped
- 1.3kg caster sugar
- 60g unsalted butter
- 150ml double cream
- 1 cinnamon stick
- 3 cloves
- A little water if needed
For the Cider Syrup:
- 200ml dry cider
- 140g caster sugar
- 1 cinnamon stick
Frangipane:
- 150g caster sugar
- 150g unsalted butter
- 3 eggs
- 120g ground almonds
- 15g flour
Sweet Pastry:
- 300g flour
- 150g unsalted butter
- 60g sugar
- 3 egg yolks
1. To make the caramelised apple jam, add the sugar and butter to a pan and heat, mixing together. Remove from the heat when a rich caramel colour has formed.
2. Add the cream to the pan and whisk together to make a smooth sauce.
3. Add the remaining ingredients and heat to 110°C, stirring regularly.
4. To make the sweet pastry, rub together the flour and butter until a breadcrumb texture is formed.
5. Add the sugar and eggs yolks and mix to form a dough. Wrap in Clingfilm and leave to chill in the fridge for an hour.
6. To make the frangipane, beat together the butter and sugar until light and fluffy. Gradually add the eggs whilst continuing to mix.
7. Once all the eggs are incorporated, add the almonds and flour.
8. To construct the tart, roll out the pastry and add to a greased tin, trimming any excess around the edge.
9. Fill the pastry case with baking beans and bake blind for 25 minutes at 160°C then remove the beans and bake for a further 12 minutes at 180°
10. Spread a layer of the jam over the pastry and pipe the frangipane on top.
11. Bake at 160°C for 30 minutes or until the tart is set.
12. Whilst the tart is baking, make the cider syrup by combining all of the ingredients and boiling until reduced by one third.
13. Pour the hot cider syrup over the tart and allow to seep in.
14. Serve and indulge!