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French Apple Tart

Recipe by Fiona Hugues but can be adapted with what you have

INGREDIENTS

Roll of Paneton Flaky Pastry (or a couple of sheets)

7-8 apples (you can substitute with pears, rhubarb or berries)

1/4 - 1/3 cup golden caster or demerara sugar (or whatever you have)

1 egg

160g butter, melted

Ground Cinnamon

 

METHOD:

Preheat oven to 160-170 degrees Celcius.

Core and thinly slice apples. Peel or leave skins on

Roll out pastry on a cooking tray. Prick the bottom to stop it puffing up too much in the middle - leave an edge around the outside.

Lay out apple slices densely across the pastry layer in rows or as best possible.

Generously glaze the edge of the pastry with beaten egg with a pastry brush.

Sprinkle with cinnamon and sugar.

Drizzle over all the melted butter with a pastry brush. The butter helps it caramelise with sugar.

Bake for 30-40 minuts until sticked, puffed and golden.

 

 



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