French Apple Tart
Servings 12 slices
Ingredients
- 2-3 medium Bramley apples, peeled, cored and chopped - for the purée
- 1 x ready rolled puff pastry sheet
- 1 egg, beaten
- 2-3 medium Bramley apples, peeled, cored and thinly sliced
- 50 g butter, melted
- 3-4 tablespoons caster sugar
Instructions
- Pre-heat your oven to 180C/160 C fan/Gas 4.
- Add a couple of tablespoons of water to a pan (more as necessary) with the chopped apples, cover and place over a low heat and simmer for a few minutes until apples have broken down and are soft.
- Beat lightly so the apples are smooth. Remove from the heat and allow to cool.
- Roll out the puff pastry onto a baking sheet and lightly score an inner margin inside the edge of the puff pastry, the edge should then puff up nicely.
- Prick the pastry base with a fork to stop the middle puffing up.
- Brush the pastry with the beaten egg.
- Spread the apple purée all over the pastry leaving out the outer margin.
- Layer the apple slices over the apple purée.
- Brush the apple slices with the melted butter and sprinkle with caster or coconut sugar.
- Bake for 25-30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.
- Slice into 12 portions.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
French Apple Tart
Serving Size
1 g
Amount per Serving
Calories
81
% Daily Value*
Fat
1
g
2
%
Polyunsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
8
mg
0
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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