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Preparation time: 45 minutes
Serves: 6
No nutritional information available.
Ingredients
- 500g packet puff pastry, defrosted if frozen
- Flour, for dusting
- 1 egg, lightly beaten
- 300g Pink Lady or Jazz apples, peeled and thinly sliced
- Juice of 1 lemon
- 25g butter, melted
- 1½ tbsp demarara sugar
- ¼ tsp ground cinnamon
- 2 tbsp apricot jam, warmed
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line a large baking tray with baking paper. Roll out half of the pastry on a lightly floured surface to the thickness of a €1 coin. Using an upturned dinner plate as a template, cut out a circle from the pastry. Set aside. Repeat using the remaining pastry. Cut a second smaller circle so there is a 2cm wide ring of pastry. Reserve the middle pastry and any cuttings for another use.
2. Brush the edge of the pastry circle with a little of the egg and place the ring on top. Brush the top of the ring with the egg. Transfer to the baking tray.
3. Toss the apple in the lemon juice in a large bowl. Arrange the apple inside the pastry ring. Brush the apple with the butter, then sprinkle with the sugar and cinnamon.
4. Bake the tart on the lowest shelf of the oven for 25 minutes or until the pastry is golden and the apples are soft. Brush the jam over the apple to glaze. Serve hot with cream or ice-cream, if liked.
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