Fine apple tart

AT A GLANCE

  • Serves 8 people

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection, writes Lisa Featherby.

  • 375 gm block puff pastry
  • 50 gm finely chopped almonds
  • 4 Fuji or gala apples
  • For rubbing apples: lemon juice
  • 30 gm butter, melted
  • 90 gm caster sugar
  • To serve: vanilla ice-cream
01   Preheat oven to 240C. Roll out pastry on a lightly floured surface to 4mm thick.
02   Cut out a 24cm-diameter round from the pastry using an upturned bowl as a guide.
03   Place pastry on an oven tray lined with baking paper, scatter with almond and refrigerate until required.
04   Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.
05   Thinly slice apples on a mandolin.
06   Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.
07   Brush evenly with melted butter.
08   Scatter with 55gm sugar and bake, turning tray occasionally, and more regularly during the last 5-10 minutes of cooking to prevent pastry burning, until pastry is crisp and apples are golden (30-35 minutes).
09   Heat grill to medium high, dust tart with remaining sugar and glaze, rotating tart occasionally under grill until caramelised (about 1 minute). Serve hot or warm with ice-cream.

Topics:

APPLES, DESSERT, FRENCH, PASTRY, AUTUMN, ALMONDS, BAKING

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

May 2013

May 2013

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