Jersey Clotted Cream and Bramley Apple Tart

A classic British apple tart with a rich, buttery crust enhanced with Jersey Royal potatoes, and topped with luscious Jersey clotted cream. The Bramley apples provide a perfectly tart counterpoint to the sweetness and richness.

Prep Time

25 minutes

Total Time

65 minutes

Calories

680 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.48/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

225gPlain Flour(Plus extra for dusting)

£0.25

50gJersey Royal Potatoes(Cooked, peeled, and mashed)

£0.35

110gJersey Butter(Cold and cubed)

£1.50

50gIcing Sugar

£0.20

1Egg Yolk(Large)

£0.30

2tbspCold Water(Adjust as needed)

750gBramley Apples(Peeled, cored, and sliced)

£1.50

50gCaster Sugar

£0.15

25gJersey Butter(For apple filling)

£1.50

0.5tspGround Cinnamon(Optional)

£0.05

200mlJersey Clotted Cream(To serve)

£3.00

1tbspJersey Milk(For brushing the tart)

£0.05

Total Cost

£8.85

£1.48 per serving

Instructions

1.
**Make the Pastry:** In a large bowl, rub the flour and cubed butter together with your fingertips until the mixture resembles breadcrumbs. Add the mashed Jersey Royal potato and icing sugar, and mix well.
2.
Add the egg yolk and 1 tablespoon of cold water. Mix until the dough starts to come together. Add more water, 1 teaspoon at a time, if needed, until the dough forms a ball.
3.
Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
4.
**Prepare the Apples:** In a saucepan, melt the 25g of Jersey butter over medium heat. Add the sliced Bramley apples, caster sugar, and cinnamon (if using). Cook, stirring occasionally, until the apples soften slightly but still hold their shape (about 5-7 minutes). Remove from heat and let cool slightly.
5.
**Assemble the Tart:** Preheat oven to 180°C (160°C fan/Gas Mark 4).
6.
On a lightly floured surface, roll out the chilled pastry to a 3mm thick circle. Carefully lift the pastry and drape it over the 9-inch tart tin. Gently press the pastry into the base and sides of the tin. Trim any excess pastry from the edges. Prick the base of the pastry with a fork.
7.
Pour the cooked apple mixture into the pastry case, spreading it evenly.
8.
Brush the edges of the pastry with Jersey milk.
9.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
10.
Remove from the oven and let the tart cool slightly in the tin before carefully removing it.
11.
Serve warm or at room temperature, topped with a generous dollop of Jersey clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (250g)

680 kcal / 2845 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

30 g

33% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavour, use salted Jersey butter in the pastry.

If the pastry starts to brown too quickly during baking, cover it loosely with foil.

You can make the pastry a day ahead and keep it chilled.

For a decorative touch, arrange the apple slices in a spiral pattern before baking.

Cooking Equipment

Oven

9-inch Tart Tin (with removable base)

Mixing Bowls

Rolling Pin

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Clotted Cream and Bramley Apple Tart

Ingredients

Instructions