Cox Apple Tart

Method

1. For the apple compote, heat the butter in a pan and add the apples, sugar and vanilla pod and seeds. Cook over a moderate heat for about 20 minutes, stirring from time to time, to make a thick compote. If the texture is too runny, leave to cook a little longer.
2. Remove the vanilla pod, then pour the apple compote into a blender and blend to a fine pulp. Rub through a fine sieve into a container and set aside.
3. For the tart, roll out the pastry on a lightly floured surface to make a 50 x 14cm/20 x 5½in rectangle. Using a 12cm/4½in cutter, or by cutting around a small plate, cut out four discs. Place the discs onto a non-stick baking tray and leave to rest in the fridge for ten minutes.
4. For the vanilla butter, mix the vanilla seeds with the butter in a bowl.
5. Preheat the oven to 220C/425F/Gas 7.
6. Slice off four even-sized circles from the sides of one of the Cox apples, brush them with lemon juice and set aside. Slice the rest of the apple thinly. Cut the remaining apples in half lengthways and slice thinly.
7. Remove the pastry discs from the fridge and prick them all over with a fork. Spoon some apple compote into the middle of each pastry disc, then fan the apple slices on top so that they overlap tightly over the compote and pastry like the spokes of a wheel. Finish by placing one of the reserved apple circles in the middle of each tart to cover the centre.
8. Melt the vanilla butter in a small saucepan, then lightly brush the apple slices with some of the vanilla butter and sprinkle with a little caster sugar. Transfer to the oven and bake for ten minutes, then remove and brush with more of the vanilla butter. Return to the oven and bake for a further 8-10 minutes, or until the apples are golden-brown. Remove from the oven and leave to rest for ten minutes.
9. To serve, place the tarts onto serving plates with a scoop of vanilla ice cream or clotted cream. The tarts can be made in advance and eaten cold or reheated.