Puff Pastry Apple Tart Recipe - In The Kitchen With Kate

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade dough can cut costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

almond slivers

🥗Healthier: walnut pieces

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Roll out the puff pastry to 2 mm thick in the shape of a rectangle.

Trim the edges to make the rectangle 7 in by 11 in.

Place the pastry onto a baking tray lined with non-stick paper.

Score half an inch away from each side of the pastry to allow it to puff up around the apples.

Place the pastry in the fridge while preparing the apples.

Preheat the oven to 200° fan.

Peel and chop the apples into quarters and core them using a knife or an apple corer.

Slice the apples 1/4 of an inch thick.

Take the pastry out of the fridge and arrange the apple slices onto the pastry in any desired pattern.

Evenly sprinkle caster sugar over the apples.

Break up the butter into small pieces and dot them over the apples.

Brush the edges of the pastry with an egg wash made from one egg yolk and half a teaspoon of water.

Place the tart into the oven for 30 to 35 minutes.

Once baked, take it out of the oven and let it cool on a wire rack.

While the tart is still warm, brush the top with a glaze made from jam and hot water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens