Monday, 22 October 2012

Bramley Apple and Jersey Black Butter Tartlets

Ever since I enjoyed the Christmassy whiff of a jar of Jersey black butter, I've been meaning to cook it with apples. It is, after all, made by simmering cider with spices for a couple of days until it turns thick, dark and jammy. The results were great - you need just a 15ml tablespoon for a decent licorice kick from the black butter. The first time I made these, they were too sweet - so I tweaked the sugar a bit. 

The base is just shortcrust pastry - buy ready-made if you're short on time or make your own if you prefer. We ate them with thick custard speckled with vanilla, but they'd be gorgeous with some vanilla ice cream too. I hope you like them. 




Bramley Apple and Jersey Black Butter Tartlets
Makes about 6
Ingredients

  • Shortcrust pastry
  • 1kg Bramley apples, peeled, cored and chopped into small dice
  • 20g butter
  • 50g caster sugar
  • 1 tablespoon Jersey black butter


Method

  1. Melt the butter in a large frying pan and add the chopped apples. Cook gently, for about 2 minutes, until the apple begins to soften. 
  2. Sprinkle in the sugar and spoon in the Jersey black butter, stirring well and leave to simmer for another 7-8 minutes until the apples are cooked. Turn off the heat and leave to cool.
  3. Roll and stamp circles from the pastry and use to line non-stick tartlet tins, or the indents of an electric pie maker. Fill with the apple mixture and bake until cooked. (I'm being vague about the baking as I made these in a pie maker and just left the pastry lid off, so I haven't tested the oven temperature or how long they take to cook, but I'd reckon about 25 minutes at 190C).