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Apple Tart; Thin Recipe
Very quick to make, as long as you have your tart assembled and the oven heated before your meal.
2 dessert Apples, peeled, halved and cored
- 1 thin 12.5cm/5ins round of Puff Pastry, pricked all over with a fork to decrease rising
- 1 teaspoon (5ml) Caster Sugar
- a knob (about 15g) Unsalted Butter
- a little icing sugar
- Caramel Sauce (q.v.) to accompany
1. Cut the apples into very thin slices and arrange around the pastry base, starting at the edge and working in. Leave a small gap around the perimeter edge so the pastry can rise a little. This will also help you see when the pastry is cooked.
2. Sprinkle the apples with sugar, the dot with butter.
3. Can be prepared ahead up to this point and kept in the fridge for up to 2 hours (although the apples will discolour slightly, when the tart has cooked this will not be noticeable).
4. Have the oven ready at 200°C/400°F/Gas 6.
5. Bake on a lightly-floured baking sheet for 10 minutes, or until the pastry is golden brown around the edges.
6. If being very, sprinkle with a little icing sugar and brown with a blow lamp, or under the grill (if using a gas blow-lamp, have it properly warmed, or it will keep going out annoyingly each time you tilt it).
Serve surrounded with a little Caramel Sauce (q.v.).
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton – see www.runninghare.gb.com