Hot apple tarts

Hot apple tarts

Tartes fines chaudes aux pommes

By
From
Encyclopedia of Food and Cookery
Serves
6

The French way of making fruit tarts that look as beautiful as they taste is quite traditional. This is an up-to-date version from a top Paris restaurant.

Ingredients

Quantity Ingredient
375g frozen puff pastry, thawed
4-6 eating apples, peeled and cored
115g caster sugar
125g butter
honey, warmed
Crème fraîche, to serve

Method

  1. Roll out pastry dough thinly on a floured work surface. With a 15 cm round cutter or saucer, cut out 6 rounds. Turn rounds over onto a dampened baking tray and chill for 30 minutes.
  2. Slice apples downwards very thinly. Arrange on the pastry rounds in overlapping rows. Sprinkle with sugar and dot with butter.
  3. Bake in a preheated hot oven (220°C) for 20–25 minutes or until the apples and pastry are golden. Brush tops with honey, and serve warm with chilled crème fraîche.
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