I am a lazy cook. I prefer yummy dishes that are easy to make. So when I found this recipe in an old magazine (2010) I was sorting, I was ecstatic. That’s because dough and I aren’t friends.
- 1 roll (370g-500g) puff pastry
- 6 apples (Gala, Cox or Granny Smith), cored and thinly sliced
- 2 tbsp water
- 4tbsp apricot jam
- Preheat the oven to 220˚C.
- Leave the puff pastry roll at room temperature for around 15 mins so it does not crack when you unroll it. When ready, place it to a buttered/ lined baking tray.
- Prick all over with a fork so it doesn’t puff bubbles during cooking. You can pre-cook it for 10 mins if you want before putting the apples in.
- Lay the apple slices in neat rows, each slice overlapping the next one.
- Bake in the oven until the pastry is crisp brown and the apples are singed with colour, around 30 minutes, longer if needed.
- Remove from oven and cool.
- Meanwhile, heat the jam with water until it simmers and stir to break it down into liquid. Brush the liquified jam to glaze the surface of the apple tart and serve.
If you like this recipe, please do leave us a comment. Bon appetit!