Fine apple tart
Before tarte tatin, there was this elegant tart. It is easy to make and can be prepared well ahead and either served cold or reheated briefly in the oven. Make them as individual tarts, as there is something special about having a whole tart to yourself.
- Preheat the oven to 180C. Roll the pastry out thinly then cut out 4 circles, using an 18cm plate as a guide. Pierce the pastry with a fork and lay the circles out on greaseproof paper on a flat baking sheet. Cover with greaseproof paper and refrigerate.
- Peel, core,cut the apples in half and slice the apples and sprinkle with the lemon juice (from ½ a lemon) to prevent discoloration.
- Take the baking sheet from the refrigerator and place the apple slices in concentric circles around the pastries, leaving a 5mm gap around the outside edges to allow the pastry to rise and form a border.
- Sprinkle the apples with the sugar and dot the butter (cut into pieces) evenly over each tart. Bake the tarts for 20 minutes until the apples are lightly coloured and the pastry has puffed up around the edges. Serve with cream or ice-cream.