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Made with an extra-light shortcrust pastry using light brown flour for flavour, topped with the well-loved and sticky combination of golden syrup and bread crumbs, plus grated Bramley apple for a lighter texture and zing.
To make the pastry: put the flour, salt and the diced butter into the bowl of a food processor and run the machine until the mixture looks like fine crumbs. With the machine running add 2 tablespoons of icy water through the feed tube – the mixture should come together to make a firm dough. If the dough does not form a ball and is stiff and crumbly add a little more water. Remove the dough from the machine. (In hot weather or if the dough seems soft, wrap and chill it for about 20 minutes.)
Roll out the dough on a lightly floured work surface into a circle slightly larger than your plate. Gently roll the pastry around the rolling pin and lift it over the plate. Carefully unroll the pastry so it drapes across the plate, then press the pastry onto the base to eliminate any pockets of air. Trim off any over-hanging pastry with a sharp knife. Decorate the rim of the tart by pressing the pastry with the back of a fork. Chill while making the filling. Heat the oven to 180C/350F/Gas4.
Peel, core and coarsely grate the apple into a mixing bowl. Add the warm golden syrup, breadcrumbs, lemon rind and juice and the salt. Mix well then spoon, or lightly fork, onto the pastry base – don’t press down to level the surface or compress the filling.
Bake in the heated oven for about 30 minutes until golden and the pastry crisp. Serve warm with custard or thick cream.
Cuts into 6
For the shortcrust pastry:
200g Marriage’s Light Brown Plain Flour
A good pinch of salt
150g unsalted butter, chilled and diced
2 to 3 tablespoons icy cold water to bind
For the filling:
1 medium Bramley cooking apple
5 rounded tablespoons golden syrup, gently warmed
60g white or wholemeal breadcrumbs
The grated rind and juice 1 unwaxed lemon
A good pinch of salt
An oven-proof pie plate about 25cm