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Flat apple & vanilla tart

Flat apple & vanilla tart

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(56 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, questions and tips

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cpowell249
10th Mar, 2012
5.05
Very tasty.
irenegow
5th Dec, 2011
4.05
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
29th Sep, 2011
5.05
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
17th Sep, 2011
5.05
Excellent. Works fine with cooking apples - we just added a bit more sugar. Lovely
bakingbecks
5th Sep, 2011
5.05
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
5th Sep, 2011
5.05
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
5th Sep, 2011
5.05
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
kasiakoczwara
23rd Jul, 2011
5.05
Made it from half the ingredients - still lovely!
katie124
20th Jul, 2011
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
5th Jun, 2011
4.05
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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