French apple tarts
( SERVES 6 )
Photo by Annabel Langbein media
A sheet of flaky puff pastry offers a fast track to the most fabulous apple tarts. The trick here is to ensure you butter and sugar the base as this provides a crunchy caramel finish to the pastry.
|1 sheet||Flaky puff pastry|
|3 Tbsp||Butter, melted|
|1½||Apples, peeled, quartered and very thinly sliced lengthways|
- Preheat oven to 180C fanbake and line an oven tray with baking paper.
- Cut the pastry sheet in half and then cut each half into three. Brush pastry rectangles on one side with butter and sprinkle each with ½ tsp sugar, shaking off excess back into the remaining sugar.
- Place pastry rectangles buttered and sugared side down on prepared tray. Using a quarter of an apple per tart, arrange the slices in an overlapping pattern on the pastry rectangles. Brush all over with butter.
- Bake until golden and crisp (about 35 minutes). Remove from oven, brush the tops with water and sprinkle with the remaining sugar. Dab any dry sugar with water.
- Grill until sugar is lightly caramelised (2-3 minutes). If not serving at once, they will keep for 2-3 days and reheat well.
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