Sunday, 11 October 2015

Simple Apple Tart

This simple apple tart was inspired by my laden apple tree in my garden and a roll of puff pastry in my fridge.  I love this kind of recipe as it was an absolute doddle to make and looks and tastes like more than the sum of it's parts.


I cooked this in an oven with Sunday lunch to maximise the use of the oven space to keep things a bit more thrifty.


Simple Apple Tart - serves 1

Ingredients

Square of ready rolled puff pastry, approx 4 inches, 10cm across
Half an eating apple
1/2 tsp Vanilla sugar (or regular sugar, see note below)*
A large pinch of cinnamon
A little milk or cream for brushing

Method

Preheat an oven to 220oC, 425F, Gas Mark 7.

Cut the square and ideally trim any edges at the sides or end of the pastry; this helps it rise.  Put on baking paper on a metal tray.



Score approx 1cm, half an inch from the edge with a sharp knife, not cutting all the way through.  Cut the apple into two quarters and core then slice into thin slices.  Toss with the sugar and cinnamon then place the slices in the inner square, you can chose to take more care than I did if you like!  Brush the edges with milk or cream and bake in the oven for approx 15-17 minutes until browned at the edges and crisp on the base.

Allow to cool until either just warm or cold and serve either as it is or with cream, ice cream or custard.

* Vanilla sugar; if you have a vanilla pod which you've used the seeds to bake with, don't discard the rest of the pod, put it in with a bag of sugar, in a sealed jar would be even better.  This then flavours the sugar with the vanilla for no additional cost.  Result!

3 comments:

  1. Delicious... the cinnamon makes all the difference and definitely use the vanilla-infused sugar too :)

    ReplyDelete
    Replies
    1. Ha ha ha... thanks Jeff. I meant to put in a top tip about vanilla sugar... will add.

      Delete
  2. It's funny cos I made this dish exactly 1 year ago... and now made it again. I added some freshly ground nutmeg as well as the cinnamon. Ate it with creme fraiche. Wonderful !

    ReplyDelete

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