Name: Flat apple & vanilla tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 375g pack puff pastry preferably all-butter; 5 large eating apples - Cox's, russets or Elstar; juice of 1 lemon; 25g butter cut into small pieces; 3 tsp vanilla sugar or 1 tsp vanilla extract; 1 tbsp caster sugar; 3 rounded tbsp apricot conserve

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Flat apple & vanilla tart

Flat apple & vanilla tart

Mary Cadogan

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

Ready in 40 minutes

A star rating of 4.7 out of 5.100 ratingsRate

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A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

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Ingredients

Nutrition

Units:

MetricUS

375g pack puff pastry

preferably all-butter
5 large eating apples

- Cox's, russets or Elstar
juice of 1 lemon
25g butter

cut into small pieces
3 tsp vanilla

sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve

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Nutrition: per serving

kcal356
fat18g
saturates8g
carbs47g
sugars10.7g
fibre2g
protein4g
salt0.58g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
step 2

Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
step 3

Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
step 4

Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Recipe from Good Food magazine, October 2005

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A star rating of 4.7 out of 5.100 ratings

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