A simple and speedy tart: just 3 minutes of preparation plus baking time! The only requirement is having a good-quality ready-made puff pastry in the fridge (fresh or frozen, but preferably made with butter rather than margarine). I like to buy good-quality fresh puff pastry and keep it in the freezer. Whenever the craving for something sweet strikes – voilà! This is the quickest and one of the tastiest apple tarts.
Ingredients for the puff pastry apple tart:
- 320 g all-butter puff pastry (1 sheet), fresh or frozen
- 2 medium apples
- 1½ teaspoons ground cinnamon
- 3 tablespoons demerara sugar
- 1 egg, beaten with 1 tablespoon water, for brushing
Lightly flour your work surface and place the puff pastry on it. If using frozen pastry, thaw it first. The pastry should be at room temperature before baking, as this helps prevent it from shrinking. Transfer the pastry to a baking tray lined with baking paper. Brush the edges of the pastry with the beaten egg, then fold them over to create a raised border about 1.5 cm wide all around the tart. Prick the centre of the pastry with a fork and brush the border again with the beaten egg.
Quarter the apples, remove the cores and slice them thinly. Arrange the apple slices closely together over the pastry, slightly overlapping them. Sprinkle with the cinnamon and demerara sugar.
Bake at 200°C for about 20–25 minutes, using only the bottom heat for the final 5 minutes, placing the tart close to the lower heating element. The tart should be golden and fully baked, including the base.
Serve with vanilla ice cream.
Enjoy!
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