For me, one of the triumphs of the autumnal season in the UK is the humble apple. I will take any opportunity to eat a cooked apple, and as the recipient of a bagful of fat, bulbous Bramley apples – and finding a spare 20 minutes one evening whilst E took a quick nap – I decided to make a simple but super tasty (vegan) apple tart.
Here’s how I did it with minimum prep and maximum flavour. Just let those yummy apples do all the work:
2 – 3 large Bramley apples, peeled & cored
Ready-made rolled (vegan) puff pastry (I used Tesco)
Demerera sugar for sprinkling
Apricot jam for glazing
1. Preheat oven to Gas Mark 5/190C/375F, and grease or line a tart tin or flan dish with baking parchment.
2. Using the tin upside down as a guide, cut a large disc of the puff pastry to size, leaving an extra 2cm or so for the crust. Place inside baking tin and mould to the sides. Don’t worry too much about being neat!
3. Slice the apple and place on the tin in a spiral pattern, starting at the outside edge and working inwards, overlapping each slice.
4. Sprinkle Demerera sugar over the sliced apple and put the tin in the oven on the middle shelf. Bake until the pastry is a light golden brown and ensure it has baked thoroughly in the middle (should take around 20 minutes).
5. Once baked, leave to cool and glaze with apricot jam. Serve with vegan ice cream or Alpro custard!
I also tried making tartlets with the above recipe by using a shallow muffin tray – perfection!