Fruit tart
Chef:
Myrtle Allen
Prep:
15 mins
Cook:
60 mins
This delicious fruit tart would be perfect after a tasty Sunday roast.
170g pastry trimmings or shortcrust pastry
450g prepared apples, gooseberries, plums, redcurrants, rhubarb or a mixture of apples and balckberries
225g caster sugar
170g puff pastry
Egg wash or egg white
Preheat the oven to 200°C / 400°F / Gas Mark 6. Line a 25cm (10inch) pie plate with pastry trimmings or shortcrust pastry rolled into a circle.
It should be 5mm thick.
Thinly peel and core the apples and cut into chunks.
Place them in the centre of the pastry, leaving a 1 cm border round the edge.
Sprinkle with sugar.
Roll out the puff pastry 5mm thick. Cut a circle for the top of the tart.
Brush the edge of the pastry base with water.
Put on the top, press the edges together and knock up the sides.
Cut a slit in the centre.
Brush with egg wash or egg white.
Place in the preheated oven for an hour.
Serves
8
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Entertaining, Cake Stall
Level of Difficulty
Moderately Easy