Here is another recipe for an instant tart, which have become a bit of a signature dish in my household recently. Remember to prick the pastry leaving about 1-2 cm from the edge.
When the tart comes out of the oven, you can sieve over some icing sugar but I love to add sweetness through custard (I’m afraid only custard powder will do here!). You can also try doubling up the layer of apples and mixing with some cinnamon but whilst you chop the apples, squeeze over lemon juice to stop them browning.
Half a pack of ready-rolled puff pastry, or cut to fit your baking tray
3 Braeburn apples, cored, halved and sliced into half-moons
Juice of 1 lemon
3 tbsp light brown sugar
50g walnuts, chopped
1 tbsp milk, for glazing
- Preheat the oven to 200°C.
- Core the apple and cut in half. Slice the apple thinly into half moon shapes. Squeeze over the lemon juice as you cut them to prevent browning.
- Prick the base of the pastry with a fork, leaving a 1-2cm border. Place the apples over the pricked pastry.
- Chop some walnuts and scatter over the apples. Sprinkle over the sugar across the tart. Brush the milk on the exposed edges of the pastry.
- Bake for 15 – 20 minutes until the base is dry and the top is browned.