Flat apple & vanilla tart

Recipe uploaded by

Mary Cadogan

10 ratings

Recipe by Mary Cadogan

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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

Latest comments and suggestions

• 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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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

Preperation 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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