Sunday, May 25, 2008

Rustic Apple Tart

I'm really on a roll this weekend. Along with the Lamingtons and the Sour Cream Choc Cake I also made a Rustic Apple Tart from the Everyday Food book.

It was really easy. The most time consuming part was peeling the apples.

Flour for work surface
1 sheet frozen puff pastry (thawed)
3 granny smith apples
1/3 cup sugar
1 large egg yolk beaten with 1 teaspoon water for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly or apricot jam

Preheat the oven to 375F. On a lightly floured work surface roll out the pastry sheet (still folded to an 8 x 14 inch rectangle. Trim the edges with a sharp paring knife. Transfer to a baking sheet; place in the freezer. Peel, core and slice the apples 1/4 inch thick. Toss in a large bowl with the sugar.

Brush the pastry with the egg wash, avoiding the edges. Use a sharp paring knife to score a 3/4 inch border around the pastry(do not cut all the way through). Place the apples inside the border and dot with the butter. Bake until the pastry is golden and the apples are tender, 30 to 35 mins.

In the microwave or a small saucepan, heat the jelly with 1 tablespoon water until melted. Brush the apples with the glaze. Serve the tart warm or at room temperature, cutting into pieces with a serrated knife.

UPDATE: We ate it tonight with a scoop of vanilla ice cream. I thought it turned out well - the apricot jam made it nice and sweet and sticky


Sylvie said...

I'd love a slice with some vanilla ice cream.

Patricia Scarpin said...

One just can't go wrong with apples and puff pastry. YUM!