Easy apple tarts
Melt-in-the mouth pastry and sweet tender apples are a match made in heaven
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr
Can be frozen unbaked
- Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
- Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.
Per serving
439 kcalories, protein 4g, carbohydrate 44g, fat 28 g, saturated fat 11g, fibre 2g, sugar 21g, salt 0.45 g
Recipe from Good Food magazine, March 2010.
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Ingredients
- flour , for dusting
- 375g/13oz block dessert pastry
- 2 tbsp ground almonds
- 3 tbsp golden caster sugar
- 3 eating apples , peeled, cored and halved, then each half thinly sliced
- 50g butter
- icing sugar , to serve (optional)
- vanilla ice cream , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr
Can be frozen unbaked
Ingredients
- flour , for dusting
- 375g/13oz block dessert pastry
- 2 tbsp ground almonds
- 3 tbsp golden caster sugar
- 3 eating apples , peeled, cored and halved, then each half thinly sliced
- 50g butter
- icing sugar , to serve (optional)
- vanilla ice cream , to serve
Per serving
439 kcalories, protein 4g, carbohydrate 44g, fat 28 g, saturated fat 11g, fibre 2g, sugar 21g, salt 0.45 g
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13 July 2010
anna commented on this recipe
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09 October 2011
Ann Clark commented on this recipe
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