Rustic Apple Tart (with Ready-Made Dough)
Course: DessertDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
40
minutesIngredients
1 sheet ready-made shortcrust or puff pastry (about 250–300 g)
3 medium apples (such as Gala or Honeycrisp), peeled, cored, and thinly sliced
2 tbsp brown sugar
1 tbsp granulated sugar
1 tsp ground cinnamon
½ tsp vanilla extract
1 tbsp plain flour
1 tbsp unsalted butter, cut into small cubes
1 egg, beaten (for brushing)
1–2 tbsp turbinado sugar (for sprinkling)
Directions
- Prepare the oven & pastry
Preheat oven to 200 °C (fan 180 °C). Line a baking tray with parchment paper. Unroll the pastry sheet and place it on the tray. If it’s too thick, gently roll it out a little larger. - Mix the apple filling
In a medium bowl, toss together sliced apples, both sugars, cinnamon, vanilla, and flour until evenly coated. - Assemble the tart
Arrange the apple mixture in the centre of the pastry, leaving a 3–4 cm border. Dot the top with the small cubes of butter. Fold the edges of the dough over the apples, pleating gently as you go. - Brush & bake
Brush the folded pastry edges with beaten egg and sprinkle with turbinado sugar for a golden, crunchy crust.
Bake for 40 minutes, until the pastry is crisp and deep golden, and the apples are tender and bubbling. - Cool & serve
Let the tart cool slightly before slicing. Serve warm with a drizzle of honey, a scoop of vanilla ice cream, or a spoonful of whipped cream.
Notes
- Optional: a drizzle of honey or caramel sauce to serve
