Hot Apple Tart

Crispy puff pastry topped with sliced apples, brushed with vanilla-infused butter and baked until golden. Served warm with clotted cream.

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

250
g

Puff Pastry

defrosted overnight if frozen

1
g

Caster Sugar

for sprinkling

Dairy

250
g

Unsalted Butter

softened; 150g for vanilla butter mixture

Fruits

16
piece

Cox's Apples

peeled, cored, and thinly sliced

NutsSeeds

2
pod

Vanilla Pods

seeds scraped

Steps

Preheat the oven to 200°C.
Roll out the puff pastry to a thickness of 3mm.
Cut out four 12cm circles and chill them on a baking tray for 10 minutes.
Peel, core, and thinly slice the apples.
Prick the chilled pastry surfaces with a fork.
Place apple compote in the center and fan apple slices around the base.
Mix vanilla seeds with 150g of softened butter.
Brush the apples with butter and sprinkle with sugar.
Bake for 10 minutes, brush with vanilla butter, and bake for another 10 minutes.
Brush with remaining butter and rest for 10 minutes before serving.