đŸ„

Caramelised Apple Eccles Tarts with Spiced Orange Pastry

A refined take on classic Eccles cakes, filled with brandy-soaked autumn apples and wrapped in fragrant orange pastry.

Total: 3 hours 30 minutes
Difficulty: Advanced
Serves: 12
British pastry autumn apple holiday advanced

What Makes This Special

Caramelised Apple Eccles Tarts with Spiced Orange Pastry are a comforting and aromatic twist on the classic British Eccles cake. This advanced pastry showcases the best of autumn: tart apples, warming spices, and the zesty brightness of orange. The flaky, fragrant pastry envelopes a decadent filling of brandy-soaked fruit, making each bite deeply cozy and celebratory—perfect for crisp autumn afternoons or as an elegant dessert for holiday gatherings.

Ingredients

The heart of these tarts is their seasonal filling—tart apples mingled with dried fruits, caramel, and spice. The spiced orange pastry adds sophistication, echoing the cozy hues and flavors of autumn.

For the Spiced Orange Pastry

  • Strong bread flour: Ensures a crisp, flaky finish.
  • Orange zest & sugar: Imparts citrus aroma and subtle sweetness.
  • Cinnamon & cloves: Warmth and depth.
  • Butter: The key to flakiness—keep it cold!

For the Caramelised Apple Filling

  • Apples: Bramley or Granny Smith for tartness and structure.
  • Dried fruits: Sultanas and apricots for chewy contrast.
  • Brandy or Calvados: Richness and complexity.
  • Muscovado sugar: Deep caramel notes.
  • Spices: Amplify the autumnal coziness.
  • Candied orange peel: Pops of sweet, aromatic citrus.

Instructions

Step 1: Prepare the Spiced Orange Pastry

  1. In a large bowl, combine 250g strong bread flour, 50g plain flour, 1/2 tsp salt, 2 tbsp granulated sugar, 1 tsp cinnamon, 1/4 tsp cloves, and the zest of 1 orange.
  2. Rub in 220g cold butter using fingertips (or pulse in a food processor) until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  3. Drizzle in 140ml iced water, mixing gently with a fork until the dough just comes together. Don’t overwork—visible butter is good!
  4. Flatten into a rectangle, wrap in baking parchment, and chill for at least 45 minutes.

Step 2: Make the Caramelised Apple Filling

  1. In a non-stick saucepan, melt 40g butter over medium heat. Add 350g diced apples and sauté for 3-4 minutes until just tender.
  2. Stir in 80g muscovado sugar, 60g sultanas, 40g apricots, 50ml brandy, 1/2 tsp allspice, 1/2 tsp nutmeg, and 40g candied orange peel.
  3. Cook, stirring, until apples are caramelised and the mixture is glossy and slightly thick (about 7-9 minutes). Cool completely before using.

Step 3: Roll and Shape the Pastry

  1. On a lightly floured surface, roll the chilled pastry to 3mm thickness.
  2. Cut 12 circles (10-11cm diameter) and gently line each well of a 12-hole muffin or tart tin, letting the pastry slightly overhang. Chill the lined tin for 20 minutes.
  3. Re-roll pastry trimmings and cut 12 smaller circles (about 7cm) or leaf shapes for lids.

Step 4: Fill and Seal the Tarts

  1. Spoon generous tablespoons of cooled apple filling into each pastry shell, leaving a little space at the top.
  2. Moisten the edges with water, lay over the pastry lids, and seal well, pinching or crimping the edges. Cut a small slit or decorative vent in each top for steam.
  3. Chill filled tarts for 10-15 minutes (this helps with flakiness).

Step 5: Glaze and Bake

  1. Preheat oven to 200°C (fan 180°C).
  2. Brush each tart with beaten egg and sprinkle with demerara sugar for crunch and sparkle.
  3. Bake for 25-30 minutes until golden, puffed, and crisp.
  4. Cool in the tin for 10 minutes, then gently loosen and cool on a wire rack.

Pro Tips

  • Use very cold butter and water for pastry: This maximises flakiness. If your kitchen is warm, chill your flour, too.
  • Don’t skip chilling: It relaxes gluten and firms the butter, which prevents shrinking and soggy bottoms.
  • Cool the filling completely: Warm filling will melt the pastry layers, leading to leaks or a gummy base.

Troubleshooting

Pastry is tough or shrinks? Overworking the dough or skipping resting causes toughness and shrinkage. Handle gently and chill thoroughly.

Filling leaks out? Ensure you seal the lids well and cut a vent for steam. Avoid overfilling.

Variations

  • Pear & Ginger Eccles Tarts: Swap half the apples for ripe pears and add 1 tbsp finely chopped crystallised ginger.
  • Hazelnut Crunch: Sprinkle chopped toasted hazelnuts over the apple filling before sealing for extra texture.
  • Non-alcoholic: Replace brandy with fresh apple juice and a dash of vanilla.

Storage

  • Store cooled tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat in a low oven to revive crispness. These freeze beautifully: wrap well, freeze up to 1 month, and reheat from frozen at 160°C for 10-15 minutes.

Enjoy the cozy aromas and refined textures—these rich pastries are a British classic, reimagined for autumn’s bounty!