Flat apple & vanilla tart

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• Blondie

  05 June 2011

  Blondie rated and commented on this recipe

  

  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

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• Katie

  20 July 2011

  Katie commented on this recipe

  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?

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• kasia

  23 July 2011

  kasia rated and commented on this recipe

  

  Made it from half the ingredients - still lovely!

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• BakingBecks

  05 September 2011

  BakingBecks rated and commented on this recipe

  

  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.

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• BakingBecks

  05 September 2011

  BakingBecks commented on this recipe

  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.

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• BakingBecks

  05 September 2011

  BakingBecks commented on this recipe

  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.

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• Tom Chivers

  17 September 2011

  Tom Chivers rated and commented on this recipe

  

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

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• Elle

  29 September 2011

  Elle rated and commented on this recipe

  

  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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• IreneGow

  05 December 2011

  IreneGow rated and commented on this recipe

  

  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.

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• CP

  10 March 2012

  CP rated and commented on this recipe

  

  Very tasty.

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• Sparx

  11 May 2012

  Sparx rated and commented on this recipe

  

  Very easy, very tasty, perfect dessert!

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• Buckby

  20 May 2012

  Buckby commented on this recipe

  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.

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• Tricia

  22 June 2012

  Tricia rated and commented on this recipe

  

  Absolutely delicious and very easy and quick to make. Would thoroughly recommend it.

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• Judy

  14 July 2012

  Judy rated and commented on this recipe

  

  Very nice!

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• Becky

  21 July 2012

  Becky rated and commented on this recipe

  

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

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• lastnightscurry

  24 August 2012

  lastnightscurry rated and commented on this recipe

  

  Baked it for 40 mins pastry very crisp served with creme fraiche - very tasty!

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• Wess

  23 September 2012

  Wess commented on this recipe

  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.

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• Rebecca

  11 November 2012

  Rebecca rated and commented on this recipe

  

  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.

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• Rebecca

  11 November 2012

  Rebecca commented on this recipe

  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.

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• anya

  23 November 2012

  anya rated and commented on this recipe

  

  Delicious tart ;-) and very easy to make....

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http://www.bbcgoodfood.com/recipes/2337/

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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 4.0g, carbohydrate 47.0g, fat 18.0 g, saturated fat 8.0g, fibre 2.0g, sugar 10.7g, salt 0.58 g

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