Heckfield apple, lemon and vanilla tart
Skye’s credentials
‘Unlike modern orchards, which prioritise uniformity and mechanisation, at Heckfield Place hotel in Hampshire, we use biodynamic principles, relying on natural methods for pollination and pest control. This not only promotes biodiversity, but also results in the most delicious fruit.’
Skye’s tip for sustainable sourcing
‘I think most of us are aware that one of the easiest ways to eat more sustainably is by opting for seasonal and locally grown ingredients whenever possible. We can take that a step further by ensuring we are not wasting the precious food we already have. Apples continue to ripen after they are picked and often taste better two or three weeks later. If you have apples on the verge of becoming overripe, there are numerous ways to preserve them rather than throwing them away – from apple sauce to apple ice cream, or mixing with tomatoes for homemade ketchup.’
Why have you chosen this recipe?
‘From around September each year, the Heckfield kitchen is bestowed with a diversity of heirloom apple varieties, grown just a mile down the track in Heckfield Home Farm’s orchard. For this tart, I opt for firm eating apples such as Braeburn or Cox’s. Harmonising the sweetness of apples with zesty lemon, it is delicious accompanied by ice cream. We make ours with milk from our single-herd Guernsey cows – I love being able to taste a subtle change in flavour as the herd’s diet changes with the seasons.’
Yield
Serves 6-8
Ingredients
For the tart
For the filling
To serve
Step 1
Heat the oven to 170°C/fan oven 150°C/mark 3. Roll out the pastry to fit a 30cm tart tin and chill for 20 minutes. Fill the chilled pastry case with baking beans and blind bake for 20 minutes. Remove the beans and bake for a further 10-15 minutes until golden. Brush with egg and set aside.
Step 2
Peel the apples, cut into quarters and carefully core. Slice into 3-4mm-thick slices and set aside on a chopping board.
Step 3
Pulse the almonds, vanilla, flour, baking powder and lemon zest in a food processor until the almonds are finely ground.
Step 4
In a bowl, whisk together the eggs and caster sugar, until most of the sugar has dissolved. Add the melted butter and milk, and whisk to combine. Add the pulsed ingredients and mix with a flexible spatula until well incorporated.
Step 5
Turn down the oven to 160°C/fan oven 140°C/mark 3. Begin arranging the apple slices in concentric circles in the tart case, starting from the outer edge, making sure they are just overlapping, with the cores facing down. Repeat until you have reached the centre of the tart case.
Step 6
Give the filling a light stir, then pour it over the apple slowly, allowing it to sink between slices, until filled to the brim.
Step 7
Transfer the tart to the oven and bake for 45-55 minutes, rotating halfway through if necessary, until it is golden and the apples are tender when pierced with a sharp knife. Leave to cool completely on a wire rack.
Step 8
Slice the cooled tart carefully with a long serrated knife. Serve with a small pillow of lightly whipped double cream and a scoop of vanilla ice cream.
