The dish is compiled of several elements, so I’ve created this straight forward version of the dish for you to cook at home, this recipe will make two tart, for a dinner party scale up as needed.
For the calvados raisins…
150 g raisin
200 grams sugar stock (equal amounts of water and sugar, boiled together for 1 minute, then cooled down)
Mix the raisins, calvados and sugar stock together and allow to soak for at least 24 hours.
Now for the tart…
8 English (preferably Cornish) cox apples
Very good, all butter puff pastry (shop bought is fine)
Vanilla (fresh pod or essence)
Sugar stock (equal amounts of water and sugar, boiled together for 1 minute then left to cool)
Lay out your puff pastry on a lightly floured surface (remembering it must be kept fridge cold at all times, otherwise the pastry will not puff properly). Now take a small plate or suitable sized round stencil (usually a small saucer does the trick here) and lay it on the pastry and using a sharp ended knife, carefully cut around the plate so you are left with a disk of pastry, and place it back in the fridge on a piece of greaseproof paper, to keep it fridge cold. Continue this until the desired amount of tarte bases are cut.
Now move onto the apples. Peel 4 of the apples, cut them into quarters, remove the pips and cores. Now chop them down into fairly small pieces, place into a none stick pan, with the vanilla pod scrapped in, or a teaspoon of vanilla essence. And cook gently until the apple has broken down and looks a little like apple sauce. Strain off any excess liquid, and either blend the pulp down in a blender, or if you are without a blender, place on a chopping board and chop it right down until smooth. Cool this mix down in the fridge and reserve it to one side.
Take the other four apples, and keep the skin on. Then cut off the apple cheeks and slice them thinly across the apple. Reserve 1 of the apples and cut off the cheeks. Take the cheeks and cut a thin slice off it, then using a small ring cutter, cut a small disc of apple out roughly ½ -1 inch in width.
Now you are ready to assemble. Take out your apple puree and your pastry. Bring your apple slices over and your apple disc. Firstly take some apple puree and spread it all over the pastry giving it a good 1-2 cm in depth layer. Then take your apple slices and spiral them around the tart in an even and clockwise fashion, then place the disc of apple in the very centre of the tart. Once all the tarts are made. Bake in the over at 180 degrees Celsius for 12 minutes.
Pull out of the oven and leave to cool for just a couple of minutes, you don’t want to serve these straight away as somebody could seriously burn their mouths as a lot of natural sugar would have begun to caramelise. Once cooled, using a pastry brush, gently brush the tops of the tartes with your pre-made sugar stock solution. This will give them a really nice glazed look.
To serve, place the cox apple tarte in the middle of a plate, scatter some of the calvados raisins over the top of the tarte and around the plate, also adding some of the raisin liquor to the plate and tarte (obviously if you are cooking for children then this wouldn’t be appropriate, but if it’s just for 18’s and over, keep adding until you feel you are having a good time!!!) Then simply take a big scoop of vanilla ice-cream and serve it onto or to the side, and enjoy!!