Quick Apple & Lemon Tart
A tart so fast you'll have time to make a second one before anyone notices the first is gone.
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
1 sheet gluten-free puff pastry
1 large apple
zest of 1/2 lemon
1.5 tbsp caster sugar
1.5 tsp vanilla extract
1 tbsp jam (rhubarb and raspberry, or your favourite)
1-2 tsp butter, thinly sliced
METHOD
Preheat the oven to 200°C and line a baking tray with baking paper.
Cut two cheeks off the apple, remove the core, and slice each cheek finely. Slice the remaining edges of the apple finely as well.
Place the sliced apple in a bowl with the lemon zest, caster sugar, and vanilla extract. Toss well to coat.
Lay the puff pastry sheet on the prepared tray, leaving a 1cm edge. Arrange the apple slices in overlapping layers over the pastry, staying inside the border.
Dot the apple slices with the sliced butter and dollop over the jam.
Bake for 15-20 minutes, or until the edges are golden and puffy.
Remove from the oven and allow to cool slightly before serving.
HINTS
Use a mandoline for even, thin apple slices - it makes for a more refined tart.
Swap the jam to change the flavour - apricot or fig both work well.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 4200kJ (995 calories)
Protein: 8g
Fat: 45g
Saturated fat: 24g
Carbohydrates: 135g
Sugars: 60g
Fibre: 7g
Sodium: 400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.