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Deconstructed apple tart
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320g puff pastry sheet
25g unsalted butter
50g caster sugar
1 tsp ground cinnamon
6 pink lady apples, peeled and cut into wedges
1 tbsp icing sugar
250ml vanilla custard
500ml vanilla ice cream
¼ large lemon, zest and juice
2 tsp icing sugar
40g plain flour
40g demerara sugar
40g unsalted butter, cubed and chilled
40g ground almonds
1. Preheat the oven to 180°C, gas mark 4. Unroll the pastry, place on a baking sheet and prick all over with a fork. Bake for 30-35 minutes, until risen and golden; set aside.
2. Turn the oven up to 190°C, gas mark 5. Rub together the crumble ingredients until you have a rough texture. Spread out on a baking tray and bake for 10-12 minutes. Meanwhile, put the coulis ingredients in a pan and warm over a gentle heat until the sugar has dissolved. Cool a little, then blend and strain through a sieve; set aside.
3. Melt the butter in a frying pan and add the sugar and cinnamon. Add the apples and fry for 8-10 minutes, until golden and just tender. Set aside and keep warm.
4. Preheat the grill to high. Roughly cut the pastry into 16 squares, dust with icing sugar and grill for 1-2 minutes. Divide the apples between 8 plates, then spoon over some of the custard and coulis. Top with two squares of pastry and a scattering of the crumble. Add a spoonful of ice cream and dust with icing sugar, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 2265kJ
This recipe was first published in December 2017.
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