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Thin French apple tart

This delicate dessert is great for dinner parties and looks very impressive.


  • 1 packet shop bought puff pastry

  • 25g butter

  • 2 Bramley apples, peeled cored and cut in half, then each half thinly sliced

  • 2 Granny Smith apples, peeled, cored and thinly sliced

  • 55g caster sugar

  • 1 tablespoon caster sugar

  • 3 tbsp Calvados


  • 1.

    Pre-heat the oven to 190°C/Gas Mark 5.

  • 2.

    Using a plate as a template cut out 8 inch or 5 inch circles. Move straight onto a baking sheet lined with greased baking paper, and leave in the fridge to chill and rest.

  • 3.

    Meanwhile, melt the butter in a large pan and add the Bramley apples, 55g caster sugar and a splash of water. Turn onto a low heat and cook for 10 minutes. Mix with a metal spoon to a puree. Cool slightly and spread onto the pastry bases, leaving a 1cm strip around the edge of the pastry.

  • 4.

    Cover neatly with the Granny Smith apple slices, then cook in the oven for 20 to 25 minutes.

  • 5.

    Sprinkle with tablespoon of caster sugar and, using a blow torch or placing under a hot grill, caramelise the top for a few seconds.

  • 6.

    Move the tart onto the serving plate. Pour over the Calvados and set light to the liquid.

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