Tarte Fine aux Pommes
30/08/2018 - Recipes
I usually make it a single large rectangular tart, it also works well as individual or large rounds.
500g block or ready rolled puff pastry
For the apple puree
2 large cooking apples – peeled and cored
Juice of 1 lemon
4 tbsp (or to taste) caster sugar
A good pinch of cinnamon
For the apple topping
3 eating apples, cored and finely sliced ( in the photos I have used Pink Lady)
2 tbsp caster sugar
50g Unsalted butter (melted)
1 tbsp apricot Jam
- Make the puree, combining the cored, peeled cooking apples, lemon juice, cinnamon and sugar with a little water and stirring over a moderate heat until you have a lump free puree.
- Roll out the puff pastry on a sheet of baking parchment to the thickness of one pound coin (or simply unroll if using pre rolled). Score a 2 cm margin around the edge of the pastry with a sharp knife.
- Spread the apple puree evenly inside the scored margin, then layer the finely sliced eating apples in rows over the apple puree. Brush the apples and exposed pastry liberally with the melted butter and then sprinkle over the caster sugar.
- Refrigerate for at least half an hour or until ready to cook, the tart can also be frozen at this point.
- When ready to cook. Heat the oven to 200 degrees – the tart requires a hot oven to ensure that both crisp pastry and a well coloured topping. Place a large baking sheet in the oven to heat up.
- When the oven and baking sheet are hot transfer the uncooked chilled tart on its baking parchment directly onto the hot baking sheet and place in the top of the oven.
- Check after 12 minutes – the topping and pastry should be golden – if not quite ready give it a couple more minutes.
- Remove from oven and while still hot thinly glaze the apple topping with warmed apricot jam.
- Serve warm with a generous scoop of vanilla ice cream.