Name: Canterbury Tart
Ingredients: 4 oz 100gm butter, cubed; 8 oz 200gm plain flour; 1 oz 25gm frosting (icing) sugar; 1 egg (beaten (2oz/60gm)); Ingredients; 4 eggs (2oz/60gm size); 2 lemons; 4 oz 100gm butter, melted; 8 oz 200gm superfine sugar (castor sugar) (Cooking Tip: If this is a problem to find, place ordinary white sugar into a processor and beat until it is superfine.); 2 large Bramley apples (about 12oz/350gm each); 2 dessert apples peeled (cored and thinly sliced); 1 oz 25 gm demarara sugar (raw brown sugar)

Canterbury Tart

December 5, 2017

Canterbury Tart uses Bramley apples for a perfect dessert or accompaniment to afternoon tea, in true British style with heavy cream. Very few countries have a Bramley apple, but it is almost certainly the best cooking apple. They form a light fluffiness like no other apple when cooked.If you don’t have Bramley apples, you must substitute your local cooking apple. Be careful of quantity, because the average Bramley that I remember weighs close to a pound (450gm).

Never tried making a Canterbury Tart? Read on.

Pastry Ingredients

4oz (100gm) butter, cubed
8oz (200gm) plain flour
1oz (25gm) frosting (icing) sugar
1 egg, beaten (2oz/60gm)

Ingredients

4 eggs (2oz/60gm size)
2 lemons, zest and juice only (Cooking Tip: After you zest the lemons, place them into the microwave for 30 seconds on high. This will increase the amount of juice and make it slightly sweeter.)
4oz (100gm) butter, melted
8oz (200gm) superfine sugar (castor sugar) (Cooking Tip: If this is a problem to find, place ordinary white sugar into a processor and beat until it is superfine.)
2 large Bramley apples (about 12oz/350gm each)
2 dessert apples peeled, cored and thinly sliced
1oz (25 gm) demarara sugar (raw brown sugar)

Instructions

If making the pastry by hand, rub the butter into the flour and frosting (icing) sugar, until it resembles fine breadcrumbs.

Stir in the beaten egg and bring together to form a dough. This can be done with a food processor, but I just like mixing by hand.

Chill for 30 minutes. Then roll the dough on a floured surface and line an 11 inch (280mm) flange dish or tin. Form a lip around the edge and allow to chill for a further 30 minutes while making the filling.

Preheat the oven to 400F (200C or Gas mark 6).

Beat the eggs, superfine (castor) sugar, grated lemon zest and juice together in a bowl. The zest is just the yellow, not the white pith.

Stir in the warm melted butter.

Coarsely grate the Bramley apples directly into the mixture and mix well.

Remove the pastry from the fridge and spread the runny lemon mix over the base.

Level the surface with the back of a spoon.

Arrange the thinly sliced dessert apples over the top, overlapping the edge slightly.

Sprinkle the demarara (brown) sugar over the top.

Place the flange dish into a baking tray and cook for 40-50 minutes, until the center feels firm and the dessert apples are tinged brown.

Enjoy your Canterbury Tart with cream.

Print Recipe

Canterbury Tart

Canterbury Tart uses Bramley apples for a perfect dessert or accompaniment to afternoon tea, in true British style with heavy cream. Very few countries have a Bramley apple, but it is almost certainly the best cooking apple. They form a light fluffiness like no other apple when cooked.If you don’t have Bramley apples, you must substitute your local cooking apple. Be careful of quantity, because the average Bramley that I remember weighs close to a pound (450gm). Never tried making a Canterbury Tart? Read on.

Ingredients

4 oz 100gm butter, cubed
8 oz 200gm plain flour
1 oz 25gm frosting (icing) sugar
1 egg beaten (2oz/60gm)
Ingredients
4 eggs 2oz/60gm size
2 lemons zest and juice only (Cooking Tip: After you zest the lemons, place them into the microwave for 30 seconds on high. This will increase the amount of juice and make it slightly sweeter.)
4 oz 100gm butter, melted
8 oz 200gm superfine sugar (castor sugar) (Cooking Tip: If this is a problem to find, place ordinary white sugar into a processor and beat until it is superfine.)
2 large Bramley apples about 12oz/350gm each
2 dessert apples peeled cored and thinly sliced
1 oz 25 gm demarara sugar (raw brown sugar)

Instructions

If making the pastry by hand, rub the butter into the flour and frosting (icing) sugar, until it resembles fine breadcrumbs.
Stir in the beaten egg and bring together to form a dough. This can be done with a food processor, but I just like mixing by hand.
Chill for 30 minutes. Then roll the dough on a floured surface and line an 11 inch (280mm) flange dish or tin. Form a lip around the edge and allow to chill for a further 30 minutes while making the filling.
Preheat the oven to 400F (200C or Gas mark 6).
Beat the eggs, superfine (castor) sugar, grated lemon zest and juice together in a bowl. The zest is just the yellow, not the white pith.
Stir in the warm melted butter.
Coarsely grate the Bramley apples directly into the mixture and mix well.
Remove the pastry from the fridge and spread the runny lemon mix over the base.
Level the surface with the back of a spoon.
Arrange the thinly sliced dessert apples over the top, overlapping the edge slightly.
Sprinkle the demarara (brown) sugar over the top.
Place the flange dish into a baking tray and cook for 40-50 minutes, until the center feels firm and the dessert apples are tinged brown.
Enjoy your Canterbury Tart with cream.

canterbury tart

Donnie Caves

Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!

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