Thursday, 29 November 2012


For anyone afraid of baking desserts, there is no simpler recipe than this one. In a very uncomplicated way, it combines all the things that make French food spectacular. The buttery aromas of puff pastry approaching crispy perfection and excitingly seasonal apples perfuming the air around the oven are enough to entice anyone, even the most cynical of dessert non-believers. This dessert makes it easy to share something wonderful with deserving friends without having to sacrifice strenuous effort and valuable time. The addition of French vanilla ice cream at the end might be caloric suicide to some, but is gastronomically essential and visually impactful. The contrast of textures, flavors, and importantly temperatures serves to promote this creation to the realm of perfection. The ingredients and recipe are as follows:

·         250g puff pastry
·         3-4 Braeburn apples
·         20g unsalted butter, melted
·         1-2 tbsp golden caster sugar
·         Icing sugar to dust
  • Pre-heat the oven to 200°C. Roll the puff pastry out on a lightly flowered surface. Cut out 4 circles of the pastry using a small plate as a guide and prick to avoid the pastry rising. Place on baking sheet.
  • Peel, core and thinly slice the apples using a mandolin.
  • Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
  • Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
  • Serve the tart warm with French vanilla ice cream.

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