Jeremy Lee’s Apple Tarts
I have made this tart with pears, peaches, apricots and plums and enjoyed them immensely, but there is just that something about apple to which this cook happily returns again and again.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
For each person
50g (2oz) puff or rough puff or flaky pastry
1 apple, such as Egremont Russet or Cox's Orange Pippin
a squeeze of lemon juice
15g (generous 1/2oz) unsalted butter, melted
1/2 teaspoon caster sugar
Method
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Roll the pastry out thinly on a lightly floured surface, roughly into a 12-13cm (4 3/4 – 5 1/4 inch) disc.
Place on a baking sheet and prick with a fork. Refrigerate.
Peel and core the apple, halve it, slice the halves thinly and toss in lemon juice. Lay these concentrically and fairly evenly over the pastry. Brush the apple with melted butter. Evenly sugar the apple slices. (These keep remarkably well in the fridge if necessary).
Bake in the preheated oven for 25 minutes until slightly risen and golden. Serve with very good cream. (If you make the tart in advance, warm it through before serving).
