French Apple Tart

This is a really simple recipe, made using ordinary eating apples, and shop-bought puff pastry – be sure to buy the vegan variety, rather than the more common, all-butter kind.

While this dessert looks impressive, it's actually pretty simple to put together. I've arranged my apple slices carefully here, to make it more of a showstopper, but you can arrange then any old how for speed, if you prefer, and it'll still taste delicious!

SERVES:
06-08

Ingredients
Instructions

Ingredients

1 roll vegan puff pastry

4 apples (any variety except Bramley), peeled, cored and thinly sliced

Juice of 1 lemon

50g flour, plain or gluten free

50g plant-based butter

50g ground almonds

1 tbsp plant milk

4 heaped tbsp apricot jam

1-2 tbsp dark rum (optional)

To serve

Vegan cream, ice-cream, oat créme fraiche or custard

Berries

Flaked almonds

Instructions

Pre heat your oven to 180°C/fan 160°C/Gas 4.
Unroll the pastry and cut out a circle around 25cm in diameter – you can use a plate to help you with this, or simply leave it rectangular. Place on a lined baking sheet.
Using a knife, carefully cut a border 1cm into the outer edge of the pastry, being careful not to cut all the way through.
Place your apple slices in a bowl, add the lemon juice, and give them a toss – this will prevent them from browning.
In another bowl, mix together your flour, butter and almonds to create a frangipane. Spread the mixture across the pastry, leaving the border clear.
Arrange your apple slices on top of the frangipane, whichever way you like.
Using a knife, carefully push up the edges of the pastry to release the layers, then brush the edge with the milk.
Bake for 30 minutes, or until the pastry has puffed up around the edges, and the apples are starting to turn golden.
While the tart is cooking, add the apricot jam and rum (or 2 tbsp water, if you prefer), to a small saucepan and warm through. Push the mixture through a sieve and place it back in the pan, keeping it covered on a very low heat until your tart is ready.
Once cooked, brush the tart with your apricot glaze. Serve with whichever creamy side and toppings you prefer.