- 4 apples
- ¼ cup (80gr) apricot jam
- 1 quatity of Sweet Pastry (click HERE for recipe)
- ½ quantity of Crème Pâtissière (click HERE for recipe)
- Make the Sweet Pastry and Crème Pâtissière following each recipe instruction.
- Preheat oven to 180°C (350°F/Gas 4).
- Roll out pastry to line the tart tin.
- Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked.
- Fill the pastry with Crème Pâtissière, peel and core the apple, sliced thin and arrange over the top of the tart.
- bake for 20-30 minutes or until the pastry is cooked / the apples are golden. Leave to cool.
- Mix the apricot jam with 1tbs of warm water, brush over the apples to make them shines.