Flat apple & vanilla tart

Recipe uploaded by

Mary Cadogan

19 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Rolling out pastry

1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
2. Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
3. Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
4. Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Per serving

356 kcalories, protein 4g, carbohydrate 47g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.58 g

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Results 1-20

• coby

  14 November 2007

  coby rated and commented on this recipe

  

  very easy but delicious

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• Emma's Food

  12 December 2007

  Emma's Food rated and commented on this recipe

  

  This is very easy to make and delicious warm with single cream poured over.

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• skiffy100

  22 February 2008

  skiffy100 rated and commented on this recipe

  

  Very easy, looks great and tastes delicious

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• Sarah P

  17 May 2008

  Sarah P rated and commented on this recipe

  

  Easy and delicious - always goes down well

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• Jill

  11 August 2008

  Jill rated and commented on this recipe

  

  Great recipe: easy and tastes great!

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• busymummy

  07 September 2008

  busymummy rated and commented on this recipe

  

  Wow this is a lovely recipe. Looked far better than anything you can buy in a shop.

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• shelly

  14 September 2008

  shelly rated and commented on this recipe

  

  Very easy quick simple receipe for a last minute desert. Went down a treat.

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• Elizabeth

  07 October 2008

  Elizabeth rated and commented on this recipe

  

  The combination of lemon and vanilla ensured this was delicious! I have made it often and it has always been popular!

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• Louise

  18 November 2008

  Louise rated and commented on this recipe

  

  lovely and simple. I feared that it would have a soggy bottom but it didn't at all. I served it with ginger creme fraiche (creme fraiche, 2 tbsps of stem ginger syrup and a finely chopped ball of stem ginger)

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• Limey

  23 November 2008

  Limey rated and commented on this recipe

  

  Made it today for the first time for guests - empty plates all round! Should be lovely with a spot of custard, I think.

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• Donna

  04 January 2009

  Donna commented on this recipe

  Made this with bramley apples instead to give a bit of bite. Went down well on NYE!

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• Amybelle

  16 February 2009

  Amybelle rated and commented on this recipe

  

  Made a large (15 people) version for a church do, was very quick and easy-didn't need more apples though so beware that you may have too many. Am making a smaller version for friends this weekend.

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• Katie

  18 March 2009

  Katie commented on this recipe

  Does anyone know if I could leave the apricot conserve out or replace it with something else, so that I don't have to buy a whole jar of it?

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• marieantoinette

  18 March 2009

  marieantoinette commented on this recipe

  Katie, you could use sugar (2tsp) and a squeeze of lemon juice (heat in a sausepan untill syrupy then brush that over as a glaze. Hope that helps.

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• annieparsnips

  28 March 2009

  annieparsnips commented on this recipe

  What's this like cold?

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• Hayend89

  02 May 2009

  Hayend89 rated and commented on this recipe

  

  Now made this 3 times and always a success although i tend to find that I have too many apples so have reduced that to 4. Children and adults alike love it.

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• turnip

  17 May 2009

  turnip rated and commented on this recipe

  

  I am doing a F.T. practical on hot desserts and this sounds perfect! Thankyou!

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• Claire Jasmine

  28 June 2009

  Claire Jasmine rated and commented on this recipe

  

  I made this as a special treat for my boyfriend who is a HUGE apple fan and he loved it. The apricot jam is a must to complete the taste. This dessert is lovely served with vanilla ice cream.

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• Shetlander

  06 September 2009

  Shetlander rated and commented on this recipe

  

  Really delicious, easy to prepare and presents very well. I will definitely be making this one again!

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• Home Cooking

  03 October 2009

  Home Cooking rated and commented on this recipe

  

  Lovely and simple. Made a big square one for a dinner party. Flavours were lovely. However, I wasn't sure if the base was cooked, and popped in back in for a few extra minutes. Only concern was it looked a bit pale compared t the picture. Any suggestions.

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Ingredients

• 375g pack puff pastry , preferably all-butter
• 5 large eating apples - Cox's, russets or Elstar
• juice of 1 lemon
• 25g butter , cut into small pieces
• 3 tsp vanilla sugar or 1 tsp vanilla extract
• 1 tbsp caster sugar
• 3 rounded tbsp apricot conserve

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 375g pack puff pastry , preferably all-butter
• 5 large eating apples - Cox's, russets or Elstar
• juice of 1 lemon
• 25g butter , cut into small pieces
• 3 tsp vanilla sugar or 1 tsp vanilla extract
• 1 tbsp caster sugar
• 3 rounded tbsp apricot conserve

Per serving

356 kcalories, protein 4g, carbohydrate 47g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.58 g

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