French Apple Tart


  • 200g ready-made puff pastry
  • 2 apples for puree,peeled,cored and stewed with butter until soft
  • 6 apples,peeled , quartered and cored
  • 2 tbsp caster sugar
  • 40g caster sugar
  • 1 egg yolk,beaten


1.Preheat the oven at 200c,gas 6.

2.Roll the the puff pastry out on a clean work surface to a large sheet,3mm thick.Using a plate,cut a circle about 25cm in diameter.Crimp the edge before turning the whole sheet and laying it directly on to a baking tray.Chill in the fridge for at least 10 minutes.

3.Remove the pastry from the fridge and spread the apple puree all over the base of pastry,leaving a 1cm in boarder at the edge.

4.Slice the apples the thickness of a 2 pound coin and place them onto the base of pastry sheet,fanning them out,starting from the outside and working in. The apples should overlap each other.Use the largest slices on the outside and place the smallest slices in the middle of the tart.

5.Once all the apples have been laid out,sprinkle over the caster sugar,brush the border with the beaten egg and, dot with the cubed butter.bake in the oven for about 30 minutes,or until brown and risen around the edge.

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