Apple Tart

Who says British food is bland and boring? If you’ve ever tasted in the morning apple tart with vanilla (or cinnamon) ice cream,well, then you know the fallacy of that statement.

If you want to make a very quick (and yummy) apple tart ,look no farther than the freezer section of your grocery store- Tesco ,Asda etc. where you can find frozen sheets of ready-made puffed pastry.Puffed pastry is a magical substance—it looks like nothing in the package, but bakes into a puffy, golden, textural substance that make the perfect crust for fruit tarts, chocolate pastries, hors d’oeuvres…the list goes on and on.

To make the apple tart (or tarts), you need frozen puffed pastry-usually comes two sheets to a package.Allow the rectangles to thaw on the counter for about twenty minutes, then carefully unfold them (the sheets are tri-folded, so they normally look like rectangles).Cut them in half-which will result in more puff around the edges- spray a baking sheet with nonstick spray, then place the puffed pastry rectangles on the pan.

Next, core 3 to 4 apples.Cut each apple in half…

Then slice the apples as thinly as you can.

When they’re sliced, throw them into a bowl…And squeeze lemon juice all over the apples.Next, add about a cup of brown sugar and in the end sprinkle in about 1/4 teaspoon salt justto balances all the sugar we just threw in.

Gently stir together the apples,let them sit for a few minutes so they’ll get nice and juicy.

When you’re ready, simply lay the apple slices in a straight line on top of the puffed pastry, overlapping them as you go.

Now you’re ready to bake them! Bake at 200 °C for 18 to 20 minutes, keeping an eye on things toward the end. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.

You can serve it plain, or as I mentioned earlier with vanilla (or cinnamon) ice cream.

Delicious, and don’t tell me it was difficult…..

 

Ingredients

• 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
• 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
• 1 cup Brown Sugar
• ¼ teaspoons Salt