Open Apple Tart
An eye-catching relative of the traditional apple tart,
Bring t o life with a delicious coating of Folláin Apricot Glaze. Serve with a vanilla ice cream or vanilla cream.
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 5
-
1 Rich flan pastry1 lb (450g) Eating apples2 tbsp Caster sugar3 heaped tbsp Folláin Apricot Jam No Added Sugar Jam1 Squeeze of lemon
-
- Preheat the oven to 190ºC/375ºF/Gas mark 5.
- Prepare the pastry and chill for one hour.
- Butter a 7-inch flan ring, (or individual 10 cm tart tins), line with the pastry and prick the bottom lightly.
- Peel and quarter the apples, remove the core and slice thinly.
- Arrange the slices overlapping in circles to fill the flan.
- Dust the top layer only with a little sugar and bake in the oven for 20 – 30 minutes.
- Meanwhile heat the Folláin Apricot Jam with the lemon until thoroughly melted, then strain.
- When the flan is cooked, remove the ring and brush the top and sides with the glaze.
- Alternatively, you can make a rich flan pastry by using; 4 oz. (110g) plain flour, 2 oz. (55g) butter, 2 tbsp caster sugar, 2 egg yolks.
- Sieve the flour into a mixing bowl, then rub in the butter, stir in the sugar and use the egg yolks in place of liquid to mix the pastry into the dough. (Add a little water if required).
- Pop it into a plastic bag and chill for an hour in the fridge before using it.
Ingredients
- 1 Rich flan pastry
- 1 lb (450g) Eating apples
- 2 tbsp Caster sugar
- 3 heaped tbsp Folláin Apricot Jam No Added Sugar Jam
- 1 Squeeze of lemon
Method
- Preheat the oven to 190ºC/375ºF/Gas mark 5.
- Prepare the pastry and chill for one hour.
- Butter a 7-inch flan ring, (or individual 10 cm tart tins), line with the pastry and prick the bottom lightly.
- Peel and quarter the apples, remove the core and slice thinly.
- Arrange the slices overlapping in circles to fill the flan.
- Dust the top layer only with a little sugar and bake in the oven for 20 – 30 minutes.
- Meanwhile heat the Folláin Apricot Jam with the lemon until thoroughly melted, then strain.
- When the flan is cooked, remove the ring and brush the top and sides with the glaze.
- Alternatively, you can make a rich flan pastry by using; 4 oz. (110g) plain flour, 2 oz. (55g) butter, 2 tbsp caster sugar, 2 egg yolks.
- Sieve the flour into a mixing bowl, then rub in the butter, stir in the sugar and use the egg yolks in place of liquid to mix the pastry into the dough. (Add a little water if required).
- Pop it into a plastic bag and chill for an hour in the fridge before using it.
