- 2 x 230g packs ready rolled short-crust pastry
- 1.7kg apples, half Bramley, half Braeburn, peeled, cored and cut into large chunks
- 50g (2oz) caster sugar
- 2-3 star anise
- 397g can caramel
- ½tsp sea salt
- 1½tbsp semolina
- 1 large free-range egg, lightly beaten
- You will need
- 21cm (8 ¼in) deep pie tin
Line the tart tin with the pastry, press into the edges and fold over the side to make a lip round the rim of the pie dish, but don’t trim yet; set aside in the fridge for at least an hour to firm up.
Heat the oven to 160C, gas 4. Heat the apple chunks with the sugar and star anise in a heavy based saucepan over a medium heat for 10-12 minutes or until just softened, remove from the heat, drain off any excess water and stir in the caramel and salt then set aside to infuse.
Trim the edges of the pastry, leaving a 2cm (¾in) border on the sides. Cut about two thirds the second pack of pastry into strips of around 1cm (½in), set aside in the fridge until ready to use.
Sprinkle the semolina over the base of the pastry case. Discarding the star anise, spoon in the apple mixture. Place the pastry strips one at a time on top of the tart about 2cm (¾in) apart in both vertical and diagonal directions to create a lattice effect, brushing the underside of each with egg each time. Trim any excess, then brush the rim with egg and add a add a layer of the pastry strips to finish Bake for 1 hour, brush with egg and bake for a further 15 minutes.