Fine Apple Tart

Prep Time
Cook Time
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Recipe: #36470

February 15, 2021

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full recipe title is Fine Apple Tart With Verjuice and Honey."

Original is 6-8 servings


  • Serving Size: 1 (224.3 g)
  • Calories 464
  • Total Fat - 26.4 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 30.7 mg
  • Sodium - 161.5 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 20.6 g
  • Protein - 6 g
  • Calcium - 26.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat a fan forced oven to 220C.

Step 2

Cut a 24cm diameter circle from the piece of puff pastry and place this onto a lined flat baking tray and place into the fridge.

Step 3

Place the roasted almond flakes into a food processor and blend into a fine meal.

Step 4

Peel and core the apples and slice into 2mm thick slices.

Step 5

Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.

Step 6

Brush the pastry with the egg yolk and sprinkle with the roasted almonds.

Step 7

Working quickly, arrange the slices of apple onto the pastry leaving a 1cm space between the edge and the apples, start from the outside over lapping each apple slice by at least 2/3, working your way around the pastry into the centre and the edge between the pastry and the apples will allow the puff pastry to rise around the edge forming a wall and sprinkle with caster sugar and place into the preheated oven and cook for 20 minutes.

Step 8

Meanwhile, place the Verjuice and honey into a small pot over a high heat, bring to the boil and reduce to 2 tablespoons, remove from heat and brush over the warm apple tart before returning to the oven.

Step 9

Then reduce the oven temperature to 190C and cook for another 20 to 25 minutes. Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.

Step 10

Serve warm or at room temperature with Rich Vanilla Ice Cream.


No special items needed.

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