French Apple Tart

10:41 pm on 20 March 2006

(Serves 6)


  • 400gm flaky pastry
  • 2 large apples, peeled and sliced thinly, discard the cores
  • ¾ cup apricot jam, melted over low heat


Preheat the oven to 200°C.

Roll the pastry out until it is ½ cm thick. Cut a disc of pastry 32 cm in diameter and put it onto a flat baking sheet.

Lightly wet the edge of the pastry and fold it in 3cm all around so that you have a 3cm wide border around the edge of the pastry disc. Prick the pastry inside the border.

Put the apple slices inside the border so that they all face the same way and slightly overlap in an even layer. Place in the oven and bake 20 minutes until the edge has risen and everything is well browned.

Remove from the oven and liberally paint the melted jam all over the raised pastry edge and the apple slices. Return to the oven and cook until the jam bubbles.

Remove from the oven and serve with a dusting of icing sugar if desired and whipped cream.

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