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Little Bramley Tarts

Serves: 6

Ready in: 30 to 60 mins

Little Bramley Tarts Recipe: Veggie Magazine

Ingredients:

1 (375g) pack ready rolled puff pastry
450g (approx 3) Bramley apples, peeled, cored and sliced thinly
1 free-range egg white, lightly whisked
2 tbsp caster sugar
4 tbsp fine cut marmalade

method:

  • Preheat the oven to 220C/425F/Gas 7. Unroll the sheet of pastry and cut out six circles about 10cm diameter, using a cup as a template.
  • Place the pastry on a baking sheet. If you want to prepare this tart ahead of time, soak the slices of Bramley in a mixture of lemon juice and water (this will help to keep them white).
  • Arrange the apple slices on top of each of the pastry circles, overlapping them to maximise visual appeal (as in the picture).
  • With a pastry brush, cover the top of the sliced apple and pastry with the free-range egg white and sprinkle with the sugar. Use a knife to flute the pastry edges then bake in the oven for 15-20 minutes or until the edges of the Bramley slices are tinged with brown and the pastry is golden.
  • Warm the fine cut marmalade in a small pan. When it is liquid, brush the marmalade all over the top of the tarts. Serve these little tarts straight from the oven with cream or ice cream.
Print Recipe

www.bramleyapples.co.uk

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