About this recipe:This is a fantastic alternative to the classic apple pie. A buttery puff pastry encases a rich and delicious apple filling. Enjoy with cream or vanilla ice cream.
Makes: 6 - 8 servings
3 apples, preferably Granny Smith
3 eggs, beaten
65g caster sugar
90g butter, melted
2 lemons, zest grated and juiced
250g butter puff pastry
30g butter, melted for brushing
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oven to 200 C / Gas 6. Position an oven rack in the centre of the oven.
Roll the pastry out and line a 25cm round tart tin. Prick the pastry base with a fork and brush with melted butter. (This creates a barrier between the wet filling and pastry). Chill until needed.
In a large bowl, mix together the lemon zest, lemon juice, sugar, melted butter and beaten eggs.
Peel 1 apple and coarsely grate into the egg mixture. Repeat with the remaining apples, peeling one at a time to avoid them turning brown. Stir well.
Pour mixture into the pastry case and place into preheated oven. Bake until the top is golden brown and puffed up, around 15-20 minutes. Do not cook any longer than necessary, but do not remove from oven until it has puffed up. NOTE: The cake will sink as it cools.
Serve at room temperature.
1. Rinse and drain tart tin in cold water before lining it with pastry. This makes the pastry crisp on the bottom.
2. This tart can be made ahead and reheated at 180 C / Gas 4 for 10 minutes.