This apple and salted caramel pie features the flavour of the moment in easy but impressive lattice pastry.
- 2 x 230g packs ready rolled short-crust pastry
- 1.7kg apples, peeled, cored and cut into large chunks
- 50g caster sugar
- 2-3 star anise
- 397g can caramel
- ½tsp sea salt
- 1½tbsp semolina
- 1 large free-range egg, lightly beaten
- You Will Need:
- 21cm deep pie tin
- Line the tart tin with the pastry, press into the edges and fold over the side to make a lip round the rim of the pie dish, but don't trim yet; set aside in the fridge for at least an hour to firm up.
- Heat the oven to 160C, gas 4. Heat the apple chunks with the sugar and star anise in a heavy based saucepan over a medium heat for 10-12 minutes or until just softened, remove from the heat, drain off any excess water and stir in the caramel and salt then set aside to infuse.
- Trim the edges of the pastry, leaving a 2cm border on the sides. Cut about two thirds the second pack of pastry into strips of around 1cm, set aside in the fridge until ready to use.
- Sprinkle the semolina over the base of the pastry case. Discarding the star anise, spoon in the apple mixture. Place the pastry strips one at a time on top of the tart about 2cm apart in both vertical and diagonal directions to create a lattice effect, brushing the underside of each with egg each time. Trim any excess, then brush the rim with egg and add a add a layer of the pastry strips to finish Bake for 1 hour, brush with egg and bake for a further 15 minutes.
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