APPLE TART
It’s crowned with a beautiful rose pattern of sliced apples (and it’s easier than you think!). The juices from the cinnamon-sugar coated apple slices, bake into the buttery soft crust.A classic French dessert you can make at home. Apple slices are baked on a layer of pastry cream in a sweet shell, then garnished with apricot.
Use bought puff pastry to make this easy apple tart laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour.
APPLE TART
This makes a yummy fabulous, moist dessert, especially if served with a dollop of cream or custard. Serve hot. I usually make this ahead of time, and then just warm it up for about 15 minutes in a moderate oven.
Ingredients for dough:
- 250ml (140g) Self Raising Flour
- 2ml Salt
- 125ml Castor Sugar
- 125g Butter
- 385g Can Sliced Pie Apples
- 1 Extra Large Egg
- 125ml Milk
- 15ml Sugar
- 3ml Ground Cinnamon
Method:
- Cream butter & sugar. Add egg and beat until light and fluffy. Add flour and salt. Fold into butter mixture Alternately with Milk.
- Turn into a greased 23cm pie dish. Arrange apple slices on top of mixture. Mix sugar and cinnamon and sprinkle over apples.
- Bake in a preheated oven at 180ºC for ± 40 minutes.
Ingredients for Syrup:
- 60ml Sugar
- 45ml Milk
- 5ml Vanilla Essence
Method:
- Heat Sugar & milk; bring to the boil until sugar has melted. Remove from heat and add essence.
- Pour over apple tart when removed from oven.
- Serves: 6 to 8
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