Flat apple & vanilla tart

Flat apple & vanilla tart

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(52 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Ready in 40 minutes

Skill level

Easy

Servings

Serves 6 - 8

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
356
protein
4g
carbs
47g
fat
18g
saturates
8g
fibre
2g
sugar
10.7g
salt
0.58g

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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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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j4nemac's picture

I've made this a few times now and it's always a hit. I tend to cook it a little longer than the recipe states. It's also tastes good cold the day after.

benmolly's picture
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Very easy to make and very tasty.

benmolly's picture
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Very easy to make and very tasty.

brookeflora's picture
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great recipe,really good and easy very impressed.

elizabethdavies's picture
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This is such a simple and delicious pudding. I added chocolate chips five minutes before the end of the cooking time which partially melted with the vanilla to create an extra moorish addition. Will definately make again for a dinner party.

choccylab's picture

Made this today for dessert. Super easy (has to be for me - I'm no baker!) and it was absolutely delicious. Served with custard. Didn't change the recipe at all. Perfection!

aniaetza's picture
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So simple and yet so delicious ;-)

aniaetza's picture
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Delicious tart ;-) and very easy to make....

rebeccahelen's picture
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I did this recipe at school and found it really easy. I made it rectangular because I bought the already rolled pastry. I also put the apples in rows. I really enjoyed this tart and will make it again.

rebeccahelen's picture
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I did this recipe at school and found it really easy. I made it rectangular because I bought the already rolled pastry. I also put the apples in rows. I really enjoyed this tart and will make it again.

wessen's picture

Just as easy as everyone says and I'm not the world's best baker! Looks v impressive and there's basically no effort required.

dgaffney's picture
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Baked it for 40 mins pastry very crisp served with creme fraiche - very tasty!

whensdinner's picture
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So yummy and quick, and has worked well everytime I've made it.

busterbruce's picture
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Very nice!

triciabrennan's picture
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Absolutely delicious and very easy and quick to make. Would thoroughly recommend it.

rebeccaahughes's picture

This was SO easy and came out looking amazing ..I made it for the first time for a dinner party yesterday my guests were very impressed at 'all my hardwork' (ha ha) and it was seconds all round! Thank you.

acatraps's picture
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Very easy, very tasty, perfect dessert!

cpowell249's picture
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Very tasty.

irenegow's picture
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Very easy to prepare tart. Struggled with the apricot glaze but have taken advice to sieve the jam to get it as thin as possible. This did not seem to affect the taste or presentation. I cooked it slightly longer until I could see the pastry a nice golden colour. I would definitely make it again. Made it the day before too. Nice cold or warm.

kwray2002's picture
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Great recipe. I didn't bother trimming it into a circle - just left it as a rectangle from the pastry roll. I had a tin of chestnut puree to hand, so I sweetened it with caster sugar, added some vanilla extract, and spread that on my pastry base before topping with my apples.

It was a bit tricky to brush on the apricot conserve without shifting all my apples after it was done, but that may have been because of the puree I had put underneath. yum.

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