• Making time 20 minutes
• Preparation time  30 minutes

Ingredients

• 375 g ready-made puff pastry
• Two crisp green dessert apples, peeled, cored and sliced
• One tablespoon caster sugar
• 25 g unsalted butter, chilled
• Crème Fraiche to serve

For the Apricot glaze: –

• 250 g apricot jam
• Two teaspoons lemon juice
• Two teaspoons water

You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.

– Jay Asher

Preparation:

1. Divide the pastry into quarters and roll each out on a lightly floured surface until 2 mm thick, using a 13 cm plate as a guide cut out four rounds make several short cuts around the plate rather than drawing a knife around, which can stretch the pastry, place the series on a baking sheet.
2. Place a slightly smaller plate on each pastry round and score around the edge to form a 1 cm border, prick the centres with a fork and chill for 30 minutes.
3. Arrange the apple slices in a circle over the pastry rounds and sprinkle with the sugar. Grate the butter over the top and bake in a preheated oven, 220⁰C set a timer for 28 minutes until the pastry and apples are golden.
4. Meanwhile, make the apricot glaze, put the jam in a small saucepan with the lemon juice and water and heat gently until the jam melts. Increase the heat and boil for 1 minute, remove from the heat and press through a fine sieve. Keep warm the brush out apple tart while they are still warm, serve with ice cream.