Adding some nut butter to a classic apple tart makes it more creamy. You could even use crunchy peanut butter or tuck some hazelnuts or flaked almonds in between the rows of apple.
SERVES 6–8
PREP 15 MINUTES
COOK 30–35 MINUTES
oil or butter, for greasing
flour, for dusting
250g (9oz) ready-rolled puff pastry, fresh or frozen and thawed
150g (5oz/⅔ cup) nut butter, e.g. almond or hazelnut
4 dessert apples, cored and thinly sliced
2 tbsp melted butter
4 tbsp caster (superfine) sugar
a pinch of ground cinnamon
75g (3oz/¼ cup) apricot jam
cream, crème fraîche or ice cream, to serve
Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Lightly grease a baking tray (cookie sheet) with oil or butter.
Dust a clean work surface with flour and roll out the puff pastry thinly to a 20 x 30cm (8 x 12 inch) rectangle. Carefully transfer it to the greased baking tray and prick it all over with a fork.
Spread the nut butter over the pastry in an even layer, leaving a border of 2.5cm (1 inch) around the edge for the pastry to rise. Place the sliced apples in overlapping rows on top and brush with melted butter. Sprinkle lightly with the sugar and dust with cinnamon.
Bake in the preheated oven for 25–30 minutes until the apples are cooked and the pastry is crisp, golden brown and well risen.
Stir the apricot jam in a small pan set over a low heat until it’s just warm and more liquid. Brush over the top of the apples and replace in the oven for 5 minutes.
Serve the tart, warm or at room temperature, cut into slices with cream, crème fraîche or ice cream.