This French apple tart is delicious, elegant and incredibly easy to make with just two red apples and a sheet of frozen puff pastry. I use organically grown apples sourced from a farmer friend who owns an orchard in Manjimup, several hours drive from Perth in the southwest. Naturally sweet and juicy when they are in season, this is a simple recipe that showcases their flavour. Slice the apples thinly with their skins on; arrange them on top of the pastry with a little butter and sugar; send the tart to the oven and it is ready to be enjoyed before you know it.
Serves 4-6
INGREDIENTS
- 2 large red apples
- 1 x 25cm / 10" square frozen puff pastry sheet, slightly thawed
- 4 teaspoons caster sugar
- 1 tablespoon unsalted butter, melted
- 2 teaspoons icing sugar, for dusting
- thick cream, to serve
METHOD
- Slice the apples in half. Remove the cores but leave their skins on. Lay the apples, cut side down and slice them thinly (0.5cm / 0.2" in thickness).
- Lay a piece of baking paper that is slightly larger than the pastry sheet on a work service. Sprinkle paper with 2 teaspoons sugar.
- Place the pastry sheet on top. Fold in the 4 edges (1cm / 0.4" in width).
- Arrange apple slices in 3 rows, overlapping them slightly, on top of the pastry.
- Brush apples and the edges of the pastry with melted butter. Sprinkle 2 teaspoons sugar on top.
- Transfer the tart with the baking paper to a preheated oven tray and bake at 200°C/400°F for 30 minutes or until the apples are slightly caramelised and the edges are golden.
- Remove tart from the oven tray onto a cutting surface. Dust with icing sugar. Cut into 6 rectangular pieces. Serve each slice with a dollop of thick cream.
Source (with adaptations): Recipetineats
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