Open Apple Tart

An eye-catching relative of the traditional apple tart, that is really brought to life with the Folláin Apricot Glaze.

Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 5

Recipe is great with...

Photo of related product - Apricot Jam - Nothing but Fruit

Nothing but Fruit

Apricot Jam

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Ingredients

  • 1 Rich flan pastry
  • 1 lb (450g) Eating apples
  • 2 tbsp Caster sugar
  • 3 heaped tbsp Folláin Apricot Jam No Added Sugar Jam
  • 1 Squeeze of lemon

Method

  1. Preheat the oven to 190ºC/375ºF/Gas mark 5.
  2. Prepare the pastry and chill for one hour.
  3. Butter a 7-inch flan ring, (or individual 10 cm tart tins), line with the pastry and prick the bottom lightly.
  4. Peel and quarter the apples, remove the core and slice thinly.
  5. Arrange the slices overlapping in circles to fill the flan.
  6. Dust the top layer only with a little sugar and bake in the oven for 20 – 30 minutes.
  7. Meanwhile heat the Folláin Apricot Jam with the lemon until thoroughly melted, then strain.
  8. When the flan is cooked, remove the ring and brush the top and sides with the glaze.
  9. Alternatively, you can make a rich flan pastry by using; 4 oz. (110g) plain flour, 2 oz. (55g) butter, 2 tbsp caster sugar, 2 egg yolks.
  10. Sieve the flour into a mixing bowl, then rub in the butter, stir in the sugar and use the egg yolks in place of liquid to mix the pastry into the dough. (Add a little water if required).
  11. Pop it into a plastic bag and chill for an hour in the fridge before using it.