I think I mentioned this before: apples are not necessarily my favourite fruit. Then, you say, you were living in the wrong places. And you might be right on that one! Michigan is practically apple-mad and so is the UK. For me, apples are meant to be eaten as they are, raw with the skin on if possible. I don’t like cider either, but a trip to the cider mill is always fun.
I am partial though to the apple and pastry combo. I generally don’t believe in rules when it comes to food, but I am particular about this. Apple pie is to be eaten hot with vanilla ice-cream. No custard malarkey business and for goodness sake, no cold pies please!
So believe me when I say that this recipe is good. I make it often and I find that it is perfect for when you have unexpected guests over for a snack or afternoon tea. It takes relatively little time to prepare and you can always ask for help if you don’t want to faff too much with the apples.
I may not be too keen on apples but I find that I always have some to hand. To make J eat his fruit, I have to buy apples and bananas, and sometimes pears when they are in season. I buy puff pastry packets from the supermarket and freeze a stash of them just for this.
Christmas is not exactly round the corner yet, but there’s no need for an excuse for baking. This is something anyone can make. Serves 2 to 4 people. Good luck.
- 375g packet puff pastry
- 6 – 8 large apples, peeled, cored and thinly sliced
- juice from 1 lemon
- 1 teaspoon good quality vanilla extract
- 4 tablespoons light brown sugar
- 25g butter
- 1 teaspoon ground cinnamon, plus more for sprinkling
Preheat the oven to 200°C. Line a baking tray with parchment or baking paper. Roll out the pastry and transfer it onto the baking tray.
Peel, core and slice the apples as thinly as you can and toss them in a mixing bowl together with the lemon juice, vanilla extract, sugar and cinnamon. Spread the apple mixture on to the pastry, leaving a gap of around 2 cm from the edge.
Top the tart with the butter, dotted over the apples and sprinkle evenly (or not!) with some more cinnamon.
Bake for around 30 minutes, depending on your oven, but the tart is done when the pastry is golden and crisp, and the apples are softened.
Enjoy as a snack or with afternoon tea. Serve immediately with or without good vanilla ice cream.
Rob.
One year ago: Raspberry Eton Mess
Two years ago: Lime and Coconut Cake (GF)
Three years ago: Aubergines
Four years ago: Leftovers – Chicken and Rice
Chorizo & Thyme 
This looks so yummy! I am not the biggest apple fan either but I’m with you on the apple/pastry combo. So good and reminds me of my childhood.
I am glad you like the look of this. Believe me when I tell you that it takes a lot of effort to make me eat cooked apples, so it takes a little bit of imagination just for a taste. This little recipe works well for me and is a hit with all those (again, like myself) who just cannot bring themselves to like apples! Thanks for stopping by.
Oh I love this Roberta! I always appreciate something I can throw together for an impromptu gathering! I just stocked up on my frozen puffed pastry, and you know as a Michigan girl I always have apples (I have three trees in my yard.)
As authentic as a Michigan girl always is! You lucky girl! 🙂