- 300g Sweet Pastry Dough
- 5-6 Large Koru Apples (peeled, cored, trimmed and thinly sliced)
- 100g Brown Sugar
- 75g Unsalted Butter (cut into small cubes)
- 2g Salt
- 1 Lemon (zest finely grated and juiced)
- 75g Apricot Jam
- Roll out the sweet pastry dough to a thickness of 2mm and roughly 11-12 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in the excess dough around the edges of the tart to produce a double layer/thickness and use a sharp knife to trim off any excess. Cover with cling film and chill in the fridge for at least 30mins.
- Preheat the oven to 375ºF.
- Place your apples slices, brown sugar, and salt into a bowl and toss until well combined. Allow to sit for 15-20mins and allow the excess moisture to be released from the apples. Reserve the liquid for later use.
- Remove the chilled tart case from the fridge, and place onto a baking sheet/pan. Using a fork, dock the surface of the tart with holes to prevent it from rising during baking.
- Decoratively arrange your apples slices onto your tart shell and dot with surface with butter and place your tart in the center of the oven and bake for approximately 30-35mins, until your tart is approximately 80% cooked through and your apples are lightly golden brown.
- In a pan, add your apricot jam, lemon zest, lemon juice, and your reserved liquid from earlier and cook under medium how heat until the mixture comes a simmer and has emulsified to form a glaze.
- Remove your apple tart from the oven and brush the surface with your apricot glaze. Return your tart back into the oven and bake for an additional 15-20mins, until your apples are golden brown and your pastry is cooked through.
- This is a simple and elegant apple tart that’s very effective in showcasing apples at their best. The secret is to use good quality apples that hold their shape well and don’t hold too much moisture. Here I’ve used Koru apples, but a good alternative would be Braeburn, Fuji, etc.
- A tip for slicing the apples is to split the apples in half length ways and lay them cut side down before slicing them width ways.
- Extracting the excess moisture from the apples with the sugar and salt is to help prevent the pastry from getting soggy later on as the apples are baking in the oven. Ideally, your apples tart should have cooked apples and a crisp pastry shell.
- A welcome addition to this dish is either some ice cream, whipped cream or custard. Like I’ve done with here with some cinnamon and brown sugar ice cream.