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dessert recipes | serves 6-8
1. Preheat the oven to 190C/gas 5, and slide in a baking sheet to heat up. Peel, then finely slice your apples into a bowl, tossing them in the lemon juice to stop them turning brown. Mix through the sugar and cinnamon and set aside.
2. Take your pastry out of the fridge and, on a floured surface, roll it out to 4mm thick. Using a floured knife, cut around a 26cm plate – don’t drag the knife, instead make downward cuts to encourage rising later. Use a 24cm plate to score a 2cm border around the edge (again, don’t drag), then pop on a separate floured baking sheet.
3. Arrange the apples in a circular pattern within the border until the pastry is covered, and wash the pastry border (not the apples) with beaten egg. Then gently knock the pie edge with a knife to encourage rising. Chill for 20 minutes.
4. Slide the tart onto the preheated baking sheet, and bake for 20–25 minutes, until the edges are golden. Meanwhile, make a glaze by melting the conserve in a pan, then sieve it and brush it over the cooked tart. Serve warm with crème fraîche.
Per serving 289 cals, 17.5g fat (9.7g saturated), 3.7g protein, 27.9g carbs, 12.1g sugars
Recipe Laura Fyfe
Photo Sam Stowell
from Issue 36
ingredients• 3 eating apples, cored
• A squeeze of lemon juice
• 2 tbsp demerara sugar
• A big pinch of ground cinnamon
• 300g puff pastry dough (see page 80)
• 1 medium egg, beaten
• 4 tbsp apricot conserve
• Crème fraîche, to serve