This is a great little recipe if you need a dessert in a hurry. It’s basically a cheats apple tart, and isn’t much more than an assembly job, especially if you use ready-made puff pastry. It’s a great way to use up eating apples, of which there are many different British varieties in season at the moment. Don’t use cooking apples as they will become mush during the baking, but any eating apple will do – ours actually came from an overhanging tree in the Mitchell’s back garden (with neighbour permission of course!). Lemon juice stops the apple slices from browning and the brown sugar brings the sweetness back up and adds a caramelised toffee flavour. Then it’s just into the oven for a quick bake and a little glaze of jam at the end. Done and dusted in half an hour.
A special mention has to go to Natasha and Josh for their gift to me of a beautiful jar of homemade plum jam – with plums from the garden and all. The perfect topping for these fruity little tarts.
Ingredients (makes 6-8 small tarts)
400g puff pastry (or follow the quantities and method here)
4-5 eating apples
Half a lemon
2 tsp soft brown sugar
1 egg, beaten
2 tbsp plum or apricot jam
1. Preheat the oven to 200C/180C fan/Gas Mark 6. Roll your pastry out to about half a centimetre thick. Using either a pastry cutter or a small bowl and a knife, cut out rounds of pastry and lay onto a baking tray lined with baking parchment. You want the size of the pastry circles to be a little bigger than the height of the apples. Pop into the fridge while you prepare the apples.
2. Cut the apples into thin slices and toss in the brown sugar and the juice of half a lemon.
3. Arrange the apple slices on top of the pastry circles, overlapping in the middle. Brush a little egg around the edges of the pastry and bake for 8-10 minutes until the pastry has puffed up and the apple has started to caramelise.
4. While the pastries bake, heat the jam gently. Use a pastry brush to dab the melted jam over the top of the baked tarts.
Serve warm from the oven with vanilla ice cream, or leave to cool and have with a steaming hot mug of tea.