Chef notes
I love this recipe because it only uses four ingredients but feels like a French patisserie tart. It's easy and quick to put together but it yields such an elegant and impressive result.
Technique tip: Fold over edge of pastry to create a nice edge.
Swap option: Swap out apples for pears.
Ingredients
- 1 sheet ready-rolled short crust pastry (made with vegetable shortening)
- 5 Pink Lady apples
- 2-3 tablespoons olive oil
- 5 ounces apricot jam
- vegan vanilla ice cream, to serve (optional)
Preparation
1.Preheat the oven to 375 F.
2.Roll out the short crust pastry onto a baking sheet to cover an area about 9- by 13-inches, keeping the parchment paper underneath; this will make it easier to transfer to a serving platter once baked (if you can't get a rectangular ready-rolled pastry sheet, use a circular one).
3.Peel the apples and slice them down through the center to cut them in half. Then cut each half down the center again to quarter. Trim away the core, then cut lengthwise into thin slices about 1/2-centimeter (1/4-inch) thick. Repeat until all the apples are prepared and sliced.
4.Shuffle the apple slices into rows so they overlap slightly in design (as they shrink slightly when baking). You can go right up to the edge of the pastry. Using a pastry brush, liberally brush the apples with olive oil and bake for 30 to 35 minutes, until the pastry is golden brown and crisp on the bottom.
5.Warm the apricot jam in a small pan on a low heat to loosen it to a glazing consistency. Using the pastry brush, generously brush the jam over the apples and pastry edges to glaze the whole tart.
6.Gently transfer the tart from the baking tray onto a serving platter, removing the parchment paper. Slice and enjoy warm, or at room temperature, with a scoop of ice cream, if desired.
