Apple rose tart
1 hr 40 min
How to conjure up this impressive-looking tart? Use a lighter shortcrust pastry and make fruit the star of the show
Ready rolled light shortcrust pastry sheets
3 medium, bramley apples
¼ teaspoon(s), level
10 medium, red delicious
Lemon Juice, Fresh
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out to a 5mm thickness on a lightly floured surface. Line a 24cm round fluted tart tin with the pastry, and trim the edges, leaving a 1cm overhang. Prick the base of the tart case all over with a fork, then line with baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the beans and paper and bake for 10 minutes until golden.
- Meanwhile, cook the Bramley apples, maple syrup and cinnamon in a pan over a medium-low heat for 10 minutes, stirring often. Set aside to cool, then mash with a fork, until almost smooth. Spoon the mixture into the tart case and smooth over.
- To make the apple roses, halve and core 5 of the red apples then use a mandoline or very sharp knife to thinly slice each apple crossways. In a large microwave-safe bowl, toss the apple slices with half the sugar and half the lemon juice. Cover with clingfilm and microwave on high for 4 x 30-second bursts, stirring between each, until the apples are pliable.
- Roll the apple slices, skin-side up, into rosebud shapes then press into the apple filling, making sure they sit snugly together. Repeat the process with the remaining apples, sugar and lemon, to cover the base of the tart.
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Bake the tart for 8 minutes until the apples are soft.
- Leave to cool in the tin slightly then transfer to a cake stand and serve.
Delicious served warm or cold, with a heaped spoonful of fat-free crème fraîche.