French apple tart

French Apple Tart

This easy plant based apple tart uses puff pastry, eating apples and glazed with apricot jam

Preheat the oven to 200C/180C Fan/Gas 6.

First make the apple compote. Take 2 apples and peel, core and chop them into small pieces. Add them to a saucepan with 50mm of water and 20gm of caster sugar. Cook slowly until the apple softens, then add a teaspoon of ground cinnamon and mash with a fork. Place in a bowl and allow to cool.

I used ready rolled puff pastry, so it take out of the fridge 15 mins before and allow slightly warm, this will prevent the cracking when unrolling the pastry. Unroll the puff pastry out on a clean work surface.

Using a plate, cut a circle about 25cm/10in in diameter. You may need to cut a piece of the pastry end off and join it to the width to allow the plate to fit.

Remove the excess pastry, and Crimp the edge of the circle.

Then turn the whole sheet over and lay it directly onto a lined flat baking tray (This will have the crimps underneath which will hold the edge in place while cooking). Chill the pastry in the fridge for at least 12 minutes.

Take 3 eating apples and peel, core and then slice from top to bottom thin slices.

Remove the pastry from the fridge and spread the cooled apple compote all over the base of pastry, leaving a 1cm/½in border at the edge.

place the apple slices on top of the compote, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.

Once all the apples have been laid out, sprinkle over the caster sugar bake in the oven for about 20 minutes, or until the pastry is golden-brown and risen around the edge.

While the tart is cooking in the oven, make the apricot glaze. Take 2 tablespoons of apricot jam (make sure its plant based) and melt in a saucepan until bubbling and syrupy.

When the tart is been in the oven for 20 mins (or the pastry edge has risen and golden, Take it out of the oven and use a pastry brush to coat the entire tart, including the pastry with a layer of the melted jam and place back into the oven until the glaze starts to caramelised.

Remove from the oven and allow to cool slightly before serving warm with a plant based ice cream.

French apple tart
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5 from 3 votes

French apple tart

This plant based classic French Apple Tart (Tarte aux Pommes) uses puff pastry, apple compote a layer of apple slices and a apricot glaze.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Cuisine: French
Servings: 6 people
Calories: 422kcal

Ingredients

  • 320 g puff pastry – make sure its place based
  • 6 apples – eating apples
  • 25 g caster sugar
  • 1 tsp ground cinnamon
  • 2 tbsp apricot jam

Method

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • First make the apple compote. Take 2 apples and peel, core and chop them into small pieces. Add them to a saucepan with 50mm of water and 20gm of caster sugar. Cook slowly until the apple softens, then add a teaspoon of ground cinnamon and mash with a fork. Place in a bowl and allow to cool.
  • I used ready rolled puff pastry, so it take out of the fridge 15 mins before and allow slightly warm, this will prevent the cracking when unrolling the pastry. Unroll the puff pastry out on a clean work surface.
  • Using a plate, cut a circle about 25cm/10in in diameter. You may need to cut a piece of the pastry end off and join it to the width to allow the plate to fit.
  • Remove the excess pastry, and Crimp the edge of the circle.
  • Then turn the whole sheet over and lay it directly onto a lined flat baking tray (This will have the crimps underneath which will hold the edge in place while cooking). Chill the pastry in the fridge for at least 12 minutes.
  • Take 3 apples and peel, core and then slice from top to bottom thin slices.
  • Remove the pastry from the fridge and spread the cooled apple compote all over the base of pastry, leaving a 1cm/½in border at the edge.
  • place the apple slices on top of the compote, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.
  • Once all the apples have been laid out, sprinkle over the caster sugar bake in the oven for about 20 minutes, or until the pastry is a light golden-brown and risen around the edge.
  • While the tart is cooking in the oven, make the apricot glaze. Take 2 tablespoons of apricot jam (make sure its plant based) and melt in a saucepan until bubbling and syrupy.
  • When the tart is been in the oven for 20 mins (or the pastry edge has risen and a light golden, Take it out of the oven and use a pastry brush to coat the entire tart, including the pastry with a layer of the melted jam and place back into the oven until the glaze starts to caramelised.
  • Remove from the oven and allow to cool slightly before serving warm with a plant based ice cream. Alternatively, allow to allow and gently reheat just before serving

Nutrition

Calories: 422kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 234mg | Fiber: 5g | Sugar: 26g | Vitamin A: 114IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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