Bramley Apple and Jersey Black Butter Tartlets

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

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

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


  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). 


  1. well they are simply stunning... love the crispy edges!

  2. Hello again Jo,

    I was going through your blog and I saw this recipe, I love how the rims are just a little bit caramelised - it looks so appetising. I was wondering if you'd be interested in entering this recipe into this month's Gourmandize Giveaway? This month the theme is apples so it would be perfect. Have a look and let me know what you think:




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