Flat Apple Vanilla Tart Food

FLAT APPLE AND VANILLA TART

Steps:

• Preheat oven to 220C/425°F.
• Roll out the pastry and trim to a round about 35cm (14 inches) across. Transfer to a baking sheet lined with parchment paper.
• Peel, core and thinly slice the apples, then toss in the lemon juice and vanilla.
• Spread over the pastry to within 2cm (3/4 inch) of the edge. Curl up the edges slightly to stop the juices running off.
• Dot with butter and sprinkle with caster sugar.
• Bake 15-20 minutes until the apples are tender and the pastry crisp.
• Warm the jam and brush over the apples and pastry edge.
• Serve warm with vanilla ice cream or creme fraiche.

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.