Someone in my house doesn't love cooked apples (hint, it's not me!). But I've finally come up with an 'apple pie' - actually it's an apple tart - that my husband likes. Hurrah! What's even better, it's super fast and super easy to make. Honestly, if you mess this one up, just maybe it's time to avoid the kitchen altogether. But this might just be the dessert that proves you DO belong in the kitchen, and it's easy for beginners and children too! A timer and some aluminum foil is recommended! This lovely apple tart is prep to table in under an hour. Ready for after lunch coffee or tea?

For up to 6 people

• pâte feuilletée (puff pastry) - 1 pie crust (ROUND)
• 4 to 5 cooking apples (start with 4)
• 3 tablespoons sugar (regular or dark brown)
• 3 tablespoons butter
• 1 lemon
• 1 teaspoon of vanilla extract
• 2 - 3 tablespoons of good quality apricot jam
• alternative: 1 - 2 packets of vanilla sugar instead of sugar and vanilla extract

Dough

• remove from fridge 10 minutes before
• Preheat oven to 220c (425F)
• unroll package of dough onto a (preferably) metal pie form
• cut away extra baking paper with scissors
• crimp edges between fingers (there is no need to cut away the extra dough that way)

Filling

• peel apples, quarter, remove core
• slice into slices and place in a bowl
• juice a fresh lemon over the apples (to keep their lovely colour)
• add a good teaspoon of vanilla extract
• toss the apple slices around to coat in lemon and vanilla juices

Pie

• using the tines of a fork, prick all across the dough
  • this keeps the layers of the puff pastry from rising
  • don't prick the sides (do not prick the sides as you want them to kind of puff as the tart bakes)
• in a single layer, arrange the apple slices onto the dough in a spiral starting on the outer edge and going towards the center
  • arrange any leftover apple slices to make it all fit but try not to double up on the layer
• sprinkle two to three tablespoons of plain sugar across the apples - two is probably enough but make sure it's evenly sprinkled
  • you can also use dark brown sugar (cassonade) if you wish
• add 5 or 6 little clumps of real butter (unsalted of course) across the apples

Bake & finish

• as directed on the package of pâte feuilletée (puff pastry) that you bought e.g. 220c for 30 to 40 minutes
  • please set a timer to check on the tart
  • you may need to cover the edges with aluminum foil to keep them from burning midway through
    • I almost missed my chance!
    • I am using a new oven and finding that in a hot air oven things tend to go much faster
• remove from the oven and set on cooling rack (or two wooden spoons as long as air can go underneath to cool)
• heat two heaped tablespoons of apricot jam in the microwave (30 or 40 seconds should do)
• spoon warm apricot jam and spread very gently across the apples
• let cool - the jam will set into a yummy, shiny finish

Serving suggestions

• coffee or tea
• unsweet ice tea
• scoop of vanilla ice cream on a hot summer day!

Enjoy!
Bren