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Martin Bosley's recipe of the week

Apple Tart

 

Martin says: “Individual tarts are so elegant, and there is something special about having a whole one to yourself. They are easy to make, and can be prepared well in advance and either served cold or reheated in the oven. You have to avoid a lot of double entendres when writing an introduction for a tart, no matter how elegant it may be.” 

Ingredients/ Makes 4 tarts 
200g store-brought puff pastry
8 Granny Smith or Golden Delicious apples, peeled, cored and cut in half lengthways
Juice of ½ a lemon
3 tbsp caster sugar
75g unsalted butter, cut into pieces

Method
Preheat oven to 180C. Roll the pastry out thinly and cut out 4 circles, using an 18cm plate as a guide. Pierce the pastry with a fork and lay the circles out on greaseproof paper on a flat baking sheet. Cover with greaseproof paper and refrigerate. Thinly slice the apple and sprinkle with the lemon juice to prevent discolouration.  Take the baking sheet from the fridge and place the apple slices in concentric circles around the pastries, leaving a 5mm gap around the outside edges to allow the pastry to rise and form a border.  Sprinkle the apples with sugar and dot the butter evenly over each tart. Bake the tarts for 20 minutes until the apples are lightly coloured and the pastry has puffed around the edges.   

To Serve
Drizzle witt cream or add a scoop of ice-cream.

 Big Villa RESERVE Noble Riesling 2014 375ml

Big Villa RESERVE Noble Riesling 2014 375ml

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