Toffee Apple Tart

*Toffee Apple Tart*
Serves 6 to 8

With its crisp buttery pastry, creamy sweet toffee filling and tart apple topping, this is a tart that will have you reaching for seconds!  Serve warm or at room temperature.

For the pastry:
250g plain flour (1 3/4 cups)
150g unsalted butter (10 1/2 TBS)
(Chop roughly and chill)
3 TBS cold water

For the tart:
250g dulce de lait (about 1 1/4 cups)
2 TBS apricot jam
2 TBS lemon juice
3 to 4 eating apples
First make the pastry.  Place the flour and butter in a food processor and pulse until the mixture resembles coarse crumbs. (Alternately you can cut it in with a pastry blender.) Add the cold water and pulse a couple of times. (Stir in with a fork if you are doing it by hand.) Tip out onto a lightly floured board and bring together to form a dough. If you need to add a bit of extra water, now is the time to do it. Don't be tempted to add too much as it will toughen the crust.  Shape into a round, wrap in plastic cling film and place in the refrigerator for half an hour to chill.

Roll the pastry out on a lightly floured surface to a 10 inch round and then use to line a 9 inch fluted tart tin.  Return to the refrigerator while you preheat the oven to 200*C/400*F/ gas mark 6.  Place a baking tin in the oven to heat. Line the pastry lined tart tin with a piece of greaseproof baking paper and fill with baking beans.  Bake blind for 15 minutes.  Remove the paper and beans and bake for five minutes longer. Remove from the oven.

Heat the jam and the lemon juice together and keep warm.  Peel and core the apples.  Cut into thin slices.  Spread the dulce de lait in the baked pastry shell in an even layer.  Arrange the apples over top of the caramel.  Brush the top with the apricot jam and lemon juice mixture.

Bake for 25 minutes until piping hot and golden brown in spots.  Leave to cool for at least 15 minutes prior to serving.  Serve warm or at room temperature.