Inspired by my father’s love of France

TART FINE

This is such a quick and easy knock-out tart — just make sure you have all the ingredients to hand. It reminds me of so many trips to little pastry shops all over France when we used to travel as a family. This was my go-to sticky pastry treat.

INGREDIENTS

     +    
Preparation:

Puff pastry

5 Granny Smith apples

Granulated sugar

     +    
Apple Purée:

Apple trims

Sugar to taste

Squeeze of lemon juice

A little water

Method

     +    
Preparation:

Place the puff pastry on a tray lined with parchment paper and dock (prick) all over, then chill for 30 minutes.

Using a sharp mandolin, slice the apples thinly. Keep the trims and ends to make a little apple purée.

     +    
Apple Purée:

Place the trims, sugar, lemon juice, and water in a pan with a lid.

Bring to a simmer and cook for 5 minutes.

Leave to cool with the lid on, then crush with a fork to make the purée.

     +    
Assembly And Baking:

Spread the apple purée over the chilled pastry, then arrange the sliced apples in long strips on top. Sprinkle granulated sugar all over.

Bake in the oven at 210°C for 20 minutes, then reduce the temperature to 200°C. When caramelised enough, remove and let cool for 5 minutes.

Place a sheet of parchment on top and carefully flip the tart over, pressing lightly until cool.

Cut into portions and serve.

Inspired by my father’s love of France

TART FINE

This is such a quick and easy knock-out tart — just make sure you have all the ingredients to hand. It reminds me of so many trips to little pastry shops all over France when we used to travel as a family. This was my go-to sticky pastry treat.

INGREDIENTS

   +  &nbsp
Preparation:

Puff pastry

5 Granny Smith apples

Granulated sugar

   +   
Apple Purée:

Apple trims

Sugar to taste

Squeeze of lemon juice

A little water

Method

   +   
Preparation:

Place the puff pastry on a tray lined with parchment paper and dock (prick) all over, then chill for 30 minutes.

Using a sharp mandolin, slice the apples thinly. Keep the trims and ends to make a little apple purée.

   +   
Apple Purée:

Place the trims, sugar, lemon juice, and water in a pan with a lid.

Bring to a simmer and cook for 5 minutes.

Leave to cool with the lid on, then crush with a fork to make the purée.

   +   
Assembly And Baking:

Spread the apple purée over the chilled pastry, then arrange the sliced apples in long strips on top. Sprinkle granulated sugar all over.

Bake in the oven at 210°C for 20 minutes, then reduce the temperature to 200°C. When caramelised enough, remove and let cool for 5 minutes.

Place a sheet of parchment on top and carefully flip the tart over, pressing lightly until cool.

Cut into portions and serve.

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