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Tarte aux Pommes
By Bertinet Bakery, The

For 8

Flat non-stick baking tray or any metal baking tray and some baking parchment

1 packet of ready made puff pastry
Plain flour for rolling
1 jar of apple compote or pure apple baby food
5 French golden delicious apples
1 small jar of apricot jam
1 egg or a little milk for a wash

  1. Pre-heat the oven to 200°C fan / 220°C static
  2. Roll out the pastry to a circle of 30cm diameter or the width of your baking tray if smaller and place the pastry onto the baking tray. 
  3. Dip a fork in flour and prick the pastry all over except for a band of about 1/2 cm around the edge. 
  4. Spread 2 large tablespoons of the apple compote or sauce thinly over the pastry. 
  5. Break the egg into a small bowl or cup and beat with a fork.  Using a pastry brush or your finger, wash the outer band of pastry. 
  6. Peel, halve and core the apples.  Place then on their flat side and slice thinly across the apple working from the stalk to the base. 
  7. Arrange the apple on the pastry in circles starting from the outside and overlapping each piece by half.  Bake in the oven for about 20 minutes until both the apple and pastry base are golden brown. 
  8. Remove from the oven and leave to cool on a wire rack.  Empty the contents of the jar of jam into a saucepan and add 2 tablespoons of cold water.  Melt over a low heat.  Using a pastry brush evenly glaze the top of the apple.  

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