Flat apple tart

Ahhhh Autumn, the season of falling leaves, cold fingers, and lots of yummy food! We had lots of apples left from the end of summer, and since my folks were coming over… well, this happened, as per usual- I can’t keep out of the kitchen.

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Not only is it Autumn, it’s also November, and on the 7th, it’s my birthday!!! I love birthdays, not just my own, it’s my best friends’s birthday in two days, and I’m probably more excited for hers, I just can’t wait for her to open her presents!


You should have seen the speed that it disappeared from the plate, I blinked and it was all gone! It’s the perfect dessert, and it goes well with ice cream, cream or custard, or all three! (That’s a Dickens trait, they like to have it with everything possible, my family)

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  • 375g pack puff pastry- You could make your own, but that’s just faff that isn’t necessary
  • 5 large eating apples
  • juice of 1 lemon
  • 25g butter, cut into small pieces
  • 3 tsp vanilla sugar
  • 1 tbsp caster sugar
  • 3 tbsp apricot conserve


  1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
  2. Peel, core and thinly slice the apples and coat in lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop any juice running off.
  3. Dot the top with the butter cubes and sprinkle with the sugars. Bake for 15-20 mins until the apples are soft and the pastry is golden and crispy.
  4. Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream, cream or custard.



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