Ingredients
For the pastry:
1x pack of Genius Shortcrust Pastry
For the filling:
675g/11/2lb Granny Smith apples, peeled, cored, quartered and thinly sliced
2 tablespoons of caster sugar
3 tablespoons of apricot jam, warmed, passed through a sieve and cooled
1x pack of Genius Shortcrust Pastry
For the filling:
675g/11/2lb Granny Smith apples, peeled, cored, quartered and thinly sliced
2 tablespoons of caster sugar
3 tablespoons of apricot jam, warmed, passed through a sieve and cooled
This recipe uses
-
Shortcrust Pastry
Method
- 30 mins prep, 30 mins cooking
- Serves 6-8
- Preheat the oven to 190°c/375°F/gas mark 5.
- Generously fill the baked pastry case with sliced apple. When the apple slices reach the rim of the pastry case, neatly arrange the top layer of apples in overlapping circles.
- Generously sprinkle the apples with caster sugar and bake in the preheated oven for 30 minutes or until the apple slices are tender and golden brown around the edges.
- Remove the tart from the oven and leave to cool.
- Remove the tart from the tin and transfer to a serving plate. With a pastry brush, thickly and gently brush the glaze over the cooked apple. If the glaze is a little thick, thin with a little warmed water or lemon juice.
- Serve with cream.