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Cinnamon Apple Tart


50 g butter; melted
250 g puff pastry
2 tablespoons brown sugar
3 dessert apples; peel, core, finely slice
1 tablespoon lemon juice
1 tablespoon cinnamon

Yield: 4 servings

Brush a little of the butter into a loose bottom 23 cm pie tin. Preheat oven to 200 C / 400 F/ Gas 6. Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges. Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon. Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon.

Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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