Apple & Apricot jam Tart

    A seasonal jam tart topped with Apples


    Hampshire, England, UK
    1 person made this


    • 4 tbsp of naked apricot & amaretto jam
    • 1 packed of Puff pastry(or home made)
    • 5 eating apples
    • 1 tbsp spoon of light brown sugar
    • Egg wash (Beaten egg yoke)
    • Icing sugar to decorate.


    1. Roll out the pastry so it is thin and will cover a shallow 12 inch tart plate
    2. Push pasty to fit the plate leave trimming pasty over hang until after adding the filling. Brush the pasty with egg wash
    3. Peal, core and thinly slice the apples as thin as possible in half moon shapes.
    4. spread 2 stable spoons of naked jam apricot & amaretto over the base.
    5. Layer the apples, slightly over lapping each one, starting from the edge and by creating a spiral until you reach the center of the pasty case. Trim the access pasty to fit the plate.
    6. Sprinkle the sugar over the apples and place in a preheated oven 180/gas mark 6 for 25-30 mins. The pasty will have taken on a golden brown color and the apples with have soften and have a slight sheen to them. .
    7. Warm the remainder of the jam, and glaze the tart immediately when it comes out of the oven to give it a glossy glaze.
    8. Dust with icing sugar and serve either hot or cold, with ice cream or or extra treat, whip up some double cream and add a swirl of jam.



    See it on my blog

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