TARTE FINE AUX POMMES

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 12 mins Makes 6 3 Granny Smith ap­ples 1 lemon, juice of 400g roll ready-made puff pas­try, de­frosted 80ml melted but­ter 1 tsp cin­na­mon pow­der 2 tbsp brown sugar 1 Peel, core and thinly slice the ap­ples. Toss the ap­ple slices with the lemon juice to en­sure they do not go brown.

2 Pre­heat the oven to 200°C. Grease a bak­ing tray.

3 Roll out the pas­try and use a cookie cut­ter to cut it into 6 cir­cles.

4 Place the cir­cles on the bak­ing tray, en­sur­ing they do not touch each other.

5 Ar­range the ap­ple slices on top of the pasty in a flower pat­tern, over­lap­ping.

6 Driz­zle the but­ter over the ap­ples. Mix to­gether the cin­na­mon and sugar and sprin­kle it evenly over the ap­ples.

7 Bake for 12 min­utes. Do not open the oven door while the tarts are bak­ing.

8 Cool slightly, dust with ic­ing sugar and serve.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.