Flat Apple Vanilla Tart Recipes

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FLAT APPLE AND VANILLA TART



Flat Apple and Vanilla Tart image

This tart is so easy to make and looks great when it comes out of the oven. Serve it warm with vanilla ice cream or creme fraiche. From a supplement that came with Good Food Magazine.

Provided by CulinaryQueen

Categories     Tarts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

375 g puff pastry, preferable all-butter
5 large apples
1 lemon, juice of
2 teaspoons vanilla extract
25 g butter, cut into small pieces
1 tablespoon caster sugar
3 tablespoons apricot jam or 3 tablespoons preserves

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.

Nutrition Facts : Calories 504.2, Fat 27.5, SaturatedFat 8.2, Cholesterol 8.9, Sodium 185.4, Carbohydrate 62, Fiber 5.2, Sugar 25, Protein 5.2

FLAT APPLE & VANILLA TART



Flat apple & vanilla tart image

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Provided by Mary Cadogan

Categories     Dessert, Dinner, Lunch, Snack, Supper

Time 30m

Number Of Ingredients 7

375g pack puff pastry, preferably all-butter
5 large eating apples - Cox's, russets or Elstar
juice of 1 lemon
25g butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve

Steps:

  • 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.
  • Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
  • Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
  • Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Nutrition Facts : Calories 356 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10.7 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium

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