Apple Tart

cook 30 mins
Tags: Quick eats
  • 375 g (12 oz) pack chilled all-butter puff pastry
  • flour, for dusting
  • 5 dessert apples, cored and cut into thin slices
  • juice of 1 lemon
  • 50 g (2 oz) unsalted butter, diced
  • 3 tablespoons caster sugar
  • 4 tablespoons apricot jam
  • vanilla ice cream, to serve (optional)
  • Line a large baking sheet with nonstick baking paper. Roll out the pastry on to a lightly floured surface to a 35 cm (14 inch) square, trimming the edges if necessary, to make a neat square. Place on the baking sheet and scrunch up the edges of the pastry to prevent the filling running out.
  • Toss the apples in the lemon juice. Dot some of the butter over the base of the pastry and sprinkle with 1 tablespoon of the sugar.
  • Arrange the apples in neat rows on the pastry, then dot with the remaining butter and sprinkle over the remaining sugar.
  • Place in a preheated oven, 220ºC (425ºF), Gas Mark 7, for 15–20 minutes or until golden and crisp.
  • Warm the apricot jam in a small saucepan, then brush over the apples and pastry. Serve immediately with scoops of vanilla ice cream, if using.
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