Name: Squished apple tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 - 8
Ingredients: Half a 375gm sheet of butter puff pastry (see note); 4 large Granny Smith apples, peeled, cored and halved; 110 gm (½ cup) caster sugar; 10 gm unsalted butter; Vanilla ice-cream, to serve

Squished apple tart

One of those rare occasions when squashed fruit is a good thing.

A flat apple tart, with the top-left corner sliced off, on baking paper and a metal tray.

Serves 6 - 8

Prep

15M

Cook

30M

Total

45M

Pastry, caramelised apple and ice-cream is a combination that’s pretty hard to beat. This is more or less a fine apple tart, but the apple goes just that bit further to become almost like an apple-sauce topping.

Ingredients

Half a 375gm sheet of butter puff pastry (see note)

4 large Granny Smith apples, peeled, cored and halved

110 gm (½ cup) caster sugar

10 gm unsalted butter

Vanilla ice-cream, to serve

Method

1.Preheat oven to 190°C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and cut out a 20cm x 30cm rectangle. Place on an oven tray lined with baking paper, top with a sheet of baking paper and another tray. Bake until golden and crisp (18-22 minutes).

2.Meanwhile, cut apple halves into 2mm-thick slices with a mandolin and arrange in rows on an oven tray lined with baking paper to form a rectangle the same size as the pastry (trim edges). Sprinkle 50gm sugar over apple and dot with butter, then bake until apple softens (8-10 minutes).

3.Top apple with pastry, another sheet of baking paper and an oven tray, flip over so the tart is inverted with the apple on top, then weight top with a small ovenproof saucepan and bake until apple is soft and pastry is crisp. (8-10 minutes). Remove from oven, then remove top tray and baking paper.

4.Heat oven grill to high. Dust tart with remaining sugar, cover edges with foil to prevent burning, and grill until caramelised (1-3 minutes). Cut tart into slices and serve with ice-cream.