Ap­ple Thin with Crème Fraîche

Dish - - The Business Of Dinner -

320-gram sheet of ready-rolled puff pas­try 1 ta­ble­spoon apri­cot jam 4 small dessert ap­ples, cored, halved and

finely sliced 1 ta­ble­spoon melted salted but­ter 2 tea­spoon soft light brown sugar crème fraîche, to serve

Pre­heat the oven to 190°C.

Place the puff pas­try sheet on a large piece of non-stick bak­ing parch­ment and roll out un­til it is the size of a din­ner plate.

Place a din­ner plate on top of the pas­try and trace around the plate with a knife, dis­card­ing the ex­cess pas­try. Trans­fer the pas­try disc (still on the parch­ment) to a bak­ing sheet. Use a very sharp knife to mark your in­ner bor­der, by scor­ing a line 2cm in­side the edge, cut­ting about half­way through the pas­try.

Us­ing a fork, prick a few holes across the sur­face of the pas­try in­side the bor­der. Spread the apri­cot jam over the in­ner cir­cle. Ar­range the ap­ple slices in con­cen­tric rings over the jam, over­lap­ping them tightly. Brush the ap­ples lightly with the melted but­ter and sprin­kle the sugar evenly over the whole tart.

Bake for 35 min­utes or un­til golden and cooked. Serve warm with crème fraîche.

This is an edited ex­tract from Round to Ours by Laura Jack­son and Alice Levine, pub­lished by Quadrille, RRP $39.99, and is avail­able in stores na­tion­ally.

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