Flat apple & vanilla tart

Flat apple & vanilla tart

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(54 ratings)

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

Easy

Serves 6 - 8
A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Nutrition and extra info

Nutrition: per serving

  • kcal356
  • fat18g
  • saturates8g
  • carbs47g
  • sugars10.7g
  • fibre2g
  • protein4g
  • salt0.58g
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Ingredients

  • 375g pack puff pastry, preferably all-butter
  • 5 large eating apples - Cox's, russets or Elstar
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tsp vanilla sugar or 1 tsp vanilla extract
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tbsp caster sugar
  • 3 rounded tbsp apricot conserve

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.

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Comments (62)

kwray2002's picture
5

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.

kingcnut's picture
5

Excellent. Works fine with cooking apples - we just added a bit more sugar. Lovely

bakingbecks's picture
5

I made this for a casual family dinner. It worked really really well.
I made it to the shape i rolled the pastry out to, used a mix of granny smith and Bramley apples and it was great.
I added the apricot jam about 5mins before taking it out of the oven, that gave it the colour some people seem to be lacking.

bakingbecks's picture
5

I made this for a casual family dinner. It worked really really well.
I dade it to the shape i rolled the pastry out to, used a mix of granny smith and coxx's apples and it was great.
I added the apricot jam about 5mins before taking it out of the oven, that gave it the colour som people seem to be lacking.

bakingbecks's picture
5

I made this for a casual family dinner. It worked really really well.
I made it to the shape i rolled the pastry out to, used a mix of granny smith and Bramley apples and it was great.
I added the apricot jam about 5mins before taking it out of the oven, that gave it the colour som people seem to be lacking.

kasiakoczwara's picture
5

Made it from half the ingredients - still lovely!

katie124's picture

This sounds delicious - and the comments seem to confirm this - but has anyone tried this cold? Because I was thinking of making this for a charity bake sale, and i was wondering if this would work?

blondie828's picture
4

to those who found the pastry underneath to be a little soogy- I thnk it must be due to the apples used. I have made this once with cox's and it turned out perfect and I just made it again using grannysmiths and the apples have leached a bit of water making the pastry soggy. I put it in for an extra 10mins on a wire cooling rack and this seems to have a helped if not fixed the problem. I might try to cook the apples a bit before I lay them on the pastry to get rid of excess water next time

amb204's picture

Did anyone try it with custard? Comments?

afenton123's picture
2

very easy to make but the pastry was soggy on the bottom and the apples looked very pale. Cooked it for a bit longer but didn't want to risk burning the edges. Any tips greatly appreciated!

adgethebadge's picture
5

This looks stunning! Truly could have come straiht out of a parisian bakery! A must try!

esmilky's picture
5

delicious! Then i realised i had forgotten the glaze! Family favourite!

flappinchick65's picture
4

Didn't need as many apples as I sliced, three large ones were plenty! Gorgeous tasting and so simple to make, fab.

pinkystan's picture
5

Couldn't get the apples specified but gave it a go with Royal Gala the first time (not so nice) then Braeburn the second time (delish).

An easy, tasty pudding.

marola's picture
5

A lovely cheap pudding. As puff pastry only comes in 250g blocks here, I cut the pastry into four and made seperate tarts using only two apples. I would love to incorporate a bit of apple brandy into the topping but I'm not sure how.

cakeanyone's picture
2

Quick and easy but unfortunately nothing special :(

zetallgerman's picture
5

A very nice, easy, quick and impressive dessert for entertaining! Made this for a dinner party last week (I made 6 individual tarts). As a tip, I would prick the pastry base a bit before baking to stop it from rising up too much. Mine also looked a bit pale but the taste was fantastic! Served with a scoop of high-quality vanilla ice cream, yum!

ragland_park's picture
4

Lovely! I turned up the heat a little at the end and cooked it for about 10mins longer. It would not have cooked/coloured enough if I didn't. Will make again and hopefully next time it will be even better!

emmalj72's picture
5

I've done this 3 times now, all for girls dinner parties. It's fabulous! It's easy to do and looks really impressive! Everyone's asked for the recipe! Great with a good vanilla ice cream.

hyphen's picture
5

It's very quick and tasty. Everybody loves it!

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