Sunday, 4 October 2015

Simple Apple Tart | Blogtober

When I was a child, cold weather meant hot puddings. My parents were quite traditional seasonal eaters, so when September/October time came it meant lots and lots of apple desserts. Apple crumble and apple pie were always on the menu in my house growing up, Sunday roasts were always followed by some kind of winter fruit based pudding served with lashings of cream or custard (or a bit of both if you're greedy like me).

Simple Vegan Apple Tart,

I'm not so much of a traditional cook like my mum, I tend to try lots of different things and throw meals together on a whim with whatever I find in the cupboards. But I feel as Winter is now approaching, that I should make a little effort to indulge in being traditionally English, and make a Sunday roast followed by a good old fashioned pudding.

I'm not really one for baking, or making desserts at all really. So I decided I would start with something simple, and it doesn't get much easier than an apple tart made with puff pastry.

Simple Apple Tart


200g ready made puff pastry
5-6 apples
2 tablespoons of apple sauce
2 tablespoons caster sugar (I used sugar laced with cinnamon and vanilla seed)
1 egg, beaten (soy milk for vegan recipe)
40g cubed butter (dairy free butter to make it vegan as I did)


Roll out the pastry on a flat surface and cut around a plate or bowl to leave yourself with a circle.
Crimp the edge of the pastry before placing it onto a baking sheet and popping in the fridge for 15 mins.

Peel and slice the apples into half centimetre thickness, and after spreading the apple sauce over the pastry base leaving a 1cm border all the way around, arrange the apple slices in a circular pattern from the outside in.

Sprinkle the apples with the sugar and dot the butter evenly around the tart, brush the free edge of pastry with the egg mixture or soy milk. Bake in the oven for 30 mins at 200C.

Simple Apple Tart

Serve warm with lashings of whipped cream.

Why hello there Autumn, you taste fabulous!

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