My friend Kristel recently came to visit. She’s from the Netherlands, and we met in our first year at university in Sheffield, when we lived a few rooms down from each other. Despite there being countries (and sometimes continents) separating us, we have stayed in touch, and I went to visit Kristel in Boston last year (read more about that here). So then it was her turn to visit me, and we spent an enjoyable week ambling around Bristol. Baking was also inevitably going to be on the agenda, and when trying to decide what to bake on a rainy Sunday, there was only one option.
This apple tart is always going to provoke incessant bouts of nostalgia for us, since it was one of the things Kristel made during our first year at uni. We were living in a flat with nine people, most of whom had some sort of dietary requirement, from vegan to lactose intolerant. Therefore, as you can imagine, group meals were somewhat difficult. Being committed to the cause of group bonding, however, we managed to rustle something up that would suit everyone.
Our group meals usually consisted of pasta with some sort of vegetable based sauce, and this apple tart for pudding (because yes, there had to be pudding). The version that Kristel made originally was vegan, involving the genius use of tahini instead of egg to bind the pastry together. This recipe is not vegan, as it uses butter in the pastry and egg yolk to glaze the top, but we retained the tahini for old time’s sake.