If you’re looking for an easy and delicious dessert recipe, then this apple tart is perfect for you. It’s made with puff pastry and fresh apples, and it’s a great way to use up any apples you have lying around. Plus, it’s a perfect dessert for any occasion, from a dinner party to a cozy night in.
Ingredients
For this recipe, you will need:
- 1 sheet puff pastry
- 3 medium apples
- 2 tbsp apricot jam
- 1 tbsp water
- 1 tsp cinnamon
- 1 tbsp sugar
These ingredients will make enough for 4 servings.
Instructions
- Preheat your oven to 200°C/180°C fan/gas 6. Line a baking sheet with parchment paper.
- Start by peeling and coring the apples. Then, cut them into thin slices and set them aside.
- On a floured surface, roll out the puff pastry and transfer it onto the baking sheet.
- In a small bowl, mix the apricot jam and water together. Then, brush the mixture over the puff pastry.
- Arrange the apple slices in a circular pattern on top of the pastry.
- Sprinkle cinnamon and sugar over the apples.
- Bake in the preheated oven for 40 minutes or until the pastry is golden brown and the apples are soft.
- Serve the tart warm with a scoop of vanilla ice cream or whipped cream.
This apple tart is incredibly easy to make, but it looks and tastes like it took much longer. The combination of sweet, tart apples and buttery puff pastry is absolutely delicious. Plus, the cinnamon and sugar add a touch of warmth and spice to the dish.
Variations
If you’re looking for some ways to put your own spin on this recipe, here are a few ideas:
- Add a drizzle of caramel sauce over the top of the tart for some extra sweetness.
- Use a mixture of different apple varieties to give the tart even more flavor.
- Top the tart with a sprinkling of chopped nuts, such as almonds or walnuts, for some extra crunch.
- Make a savory version of this tart by using sliced tomatoes instead of apples, and topping with fresh herbs like basil or thyme.
Conclusion
This apple tart is a perfect dessert for any occasion. It’s easy to make, and it tastes absolutely delicious. Plus, it’s a great way to use up any apples you have lying around. So why not give it a try and see for yourself how delicious it is?
FAQ
Can I use a different type of apple for the Apple Tart?
Yes, you can use any type of apple for the Apple Tart. However, different types of apples may result in different textures and flavors.
Do I need to pre-cook the apples before baking the Apple Tart?
No, you do not need to pre-cook the apples before baking the Apple Tart. The apples will become tender and caramelized during the baking process.
Can I make the Apple Tart ahead of time?
Yes, you can make the Apple Tart ahead of time. Simply store the tart in the refrigerator and reheat it in the oven before serving.
Can I use a pre-made pie crust for the Apple Tart?
Yes, you can use a pre-made pie crust for the Apple Tart. However, a homemade crust may result in a better texture and flavor.
Can I add other fruits to the Apple Tart?
Yes, you can add other fruits to the Apple Tart. Some popular additions include pears, berries, or peaches.
Can I use a different type of sweetener instead of sugar?
Yes, you can use a different type of sweetener instead of sugar. However, different sweeteners may result in different textures and flavors.
How do I prevent the bottom of the Apple Tart from getting soggy?
To prevent the bottom of the Apple Tart from getting soggy, you can sprinkle a layer of ground almonds or breadcrumbs on the bottom of the crust before adding the apples.
Can I use a different type of pastry for the Apple Tart?
Yes, you can use a different type of pastry for the Apple Tart. Some popular options include puff pastry, shortcrust pastry, or phyllo dough.
How long will the Apple Tart keep?
The Apple Tart will keep for up to 3 days in the refrigerator. Simply store it in an airtight container to prevent it from drying out.
Can I serve the Apple Tart with ice cream or whipped cream?
Yes, you can serve the Apple Tart with ice cream or whipped cream. These toppings will add a creamy and indulgent touch to the tart.
