Quick apple tart

SERVES 4-6 PREP AND COOK TIME 45 MINUTES

2 sheets frozen puff pastry

1 egg, beaten lightly

2 medium (300g) Pink Lady or Jazz apples, peeled, sliced thinly juice of

1 lemon

20g butter, melted

1½ tablespoons raw or demerara sugar

¼ teaspoon ground cinnamon

2 tablespoons apricot jam cream or vanilla ice-cream, to serve

1 Preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2 Using a plate that is a similar size to a pastry sheet, cut a circle in both sheets of puff pastry. In one of the sheets, cut a second smaller circle so there is a 2cm-wide ring of pastry. Reserve centre pastry for another use. Brush the edge of the pastry circle with a little of the egg and place the ring on top. Brush the top of the ring with egg as well. 3

Toss the apple in lemon juice in a large bowl. Arrange the apple inside the pastry ring. Brush the apples with butter, then sprinkle with the sugar and cinnamon.

4 Bake the tart on the lowest shelf of the oven for 25 minutes or until the pastry is golden and the apple is soft.

5 Microwave the jam in a microwave-proof jug or bowl on HIGH for 20 seconds or until warm; brush over the apple.

6 Serve tart hot with cream or ice-cream.

Suitable to freeze at the end of Step 4. Jam suitable to microwave.