Flat Apple Tart
Introduction
This is one of those recipes that is super simple but looks and tastes impressive! Perfect for any apples you have to hand. We used a homemade gooseberry jam to brush over at the end, to give it a tart contrast to the sweet, but really any conserve will do depending on your personal taste.
Ingredients
375g pack puff pastry
4 to 5 large eating apples (I used red windsors)
juice of 1 lemon
25g butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract (optional)
1 tsp cinnamon (optional)
1 tbsp caster sugar
3 rounded tbsp conserve - could be apricot, gooseberry, cherry, as you wish!
Method
- Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry and trim to a round about 35cm across. Or keep as a rectangle and save having cut offs! Transfer to a baking sheet lined with parchment paper.
- Core and thinly slice the apples and toss in the lemon juice (you can choose to peel them if you like, we didn't!). Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
- Dot the top with the butter
- Sprinkle with vanilla (if using), cinnamon (if using) and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
- Warm the conserve and brush over the apples and pastry edge.
- Serve warm.