Tony Beales, managing director of Beales Gourmet at The Italian Villa, shares a delicious seasonal dessert

Dorset Apple Tart with Mulled Cider Glaze & Clotted Cream Ice Cream

  • 250g quality puff pastry
  • 3 large bramley apples
  • 4 pink lady apples
  • 200g castor sugar
  • 1 bottle of ‘Joe’s Sweet’ Purbeck cider
  • Mulling spices (cinnamon, clove, mixed spice)
  • 50g organic raisins
  • Clotted cream ice cream

Roll out the puff pastry to approximately 3mm. Cut 6 rectangle shapes and place on a greased baking tray. With a knife mark out a smaller rectangle in the middle which you will remove after cooking and fill with the apple mix. Do not pierce the pastry as you want it to rise.

Dissolve the sugar in a small amount of cold water and bring to the boil. Brush the puff pastry with the syrup and leave to rest in the fridge for 30 minutes. Pre-heat the oven to 175 degrees. Continue to simmer the sugar to make a caramel.

Wash, peel and core the apples, then cut into 6 wedges per apple. When the caramel is ready add all the apples with a pinch of cinnamon and 2 whole cloves then stir and continue to simmer on a low heat.

Cook puff pastry until golden brown and crisp (approx. 20 minutes) then leave to cool. Cook the apple mix until the pink lady apples have cooked to a compote and the bramley apples are still firm and chunky (the pink lady apples cook quicker). This should take approximately 15 minutes.

When the pastry has cooled cut out the centre creating a nice well for the apple mix. Reduce the cider with a stick of cinnamon, 2 cloves and some mixed spice.

Once reduced and thick strain then add the raisins, allow to cool (you can thicken the glaze if you like). Remove the cloves from the apple mix. Just before serving, place the apple mix inside the pastry and gently heat until warm.

Serve on a slate or plate with a drizzle of the glaze, clotted cream ice cream on the top and an apple tuile.

We make our own ice cream and tuiles but I’m sure you can buy these if you don’t have time… Enjoy!