French Apple Tart Recipe
French Apple Tart Recipe
The secret of this tart is to make sure the pastry is as cooked as possible but without burning it.
400g flaky puff pastry
3-4 large apples, peeled, cored, cut into thin wedges
300ml apricot jam, melted over gentle heat
300ml cream
3 tablespoons lemon juice
Preheat oven to 210°C.
Roll the pastry out into a 30cm diameter disc.
Brush the edge of the pastry with water and fold the edges in all around at 2cm.
Prick the inside of the tart with a fork.
Place the apple wedges evenly inside the raised edge of the tart.
Place in the oven and bake for 20-25 minutes or until very well cooked.
Remove from the oven and generously brush the jam over the tart, leaving no gaps.
Place the tart back into the oven for a few minutes until bubbling and browned.
Meanwhile put the cream into a bowl.
Add the lemon juice, don’t stir but reserve 10 minutes then stir slowly. The cream will have thickened.
Remove from the oven and serve hot or warm with the cream.
Serves 6
