- 375g pack puff pastry, preferably all-butter
- 5 large eating apples - Cox's, russets or Elstar
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- juice of 1 lemon
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 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
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
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.
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.
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.
Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.