This recipe was in the cover of the Good Food magazine, Oct 2005 issue. I am somehow fascinated by cooked desserts with apples. This one was just irresistible. It is also dead simple and quick to prepare. Providing that you have some puff pastry sitting around in your fridge you can prepare it in no time. Be it a treat to an unexpected guest or to yourself and your family. I can see it going really well with a dollop of Greek yoghurt, or cream fraîche or ice cream. You get the crunchiness of the tart and the creaminess of the latter.
375g pack puff pastry, preferably all-butter
5 large eating apples
Juice of 1 lemon
25g of butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve
Heat oven to 220oC/180oC fan/gas 7. Roll out the pastry and trim to a round about 35cm across Transfer to a baking sheet lined with parchment paper. Peel, core and thinly slice the apples and toss them in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20mins until the apples are tender and the pastry crisp.Warm the conserve and brush over the apples and pastry edge. Serve it hot