This easy rustic apple tart is delicious with vanilla ice-cream and very quick to make for a last minute dessert.
Add a pop of red and a dash of natural sweetness to your meal with this delicious Rustic Apple Tart recipe.
1 roll (400 ) puff pastry, defrosted
2 tbs (30ml) apricot jam
6 large apples
Juice and grated peel of 1 lemon
1 tsp (5ml) vanilla extract
1 tsp (5ml) ground cinnamon
1 egg yolk
3 tbs (45ml) butter, diced
2 tbs (30ml) honey
Method
Preheat the oven to 220°C or as per packet instructions.
Prepare a 25cm loose-bottom quiche tin with cooking spray and set aside.
Roll out the pastry and trim into a round circle — about 30cm across. Use the quiche tin as a guide, add 5cm to the border and trim.
Lay the pastry over the quiche tin. Carefully shape the pastry around and up the inside of the tin to create a pie.
Spread the base of the pie with the apricot jam, and using a fork, poke a few holes into the base of the pastry.
Slice the apples into quarters, core, slice thinly and toss into the lemon juice.
Remove the apples from the lemon juice. Add the vanilla extract and cinnamon to the apple slices and toss to coat.
Arrange the sliced apples on the jam-covered pastry. Curl the edges over the edge of the apples.
Lightly whisk the egg yolk and brush onto the exposed pastry.
Dot the top of the pie with the butter and drizzle with the honey before baking for 20 to 25 minutes, or until the apples are tender and the pastry is crisp.
Serve warm with vanilla ice cream or fresh whipped cream.
Checkers