mary berry rustic apple tart
Puff pastry is my favorite ingredient for baking. It’s delicious, flaky, and can be frozen in your local grocery store. For today’s rustic apple tart, I am using puff pastry for the crust. It’s easy to make this dessert. Just score a border on your puff pastry and add your apples. Finally, brush everything with an egg wash before baking. This delicious, seasonal dessert is ready for serving after 35 minutes. We recommend adding vanilla ice cream to the mix. ).
Basic ingredients for mary berry rustic apple tart
- 1 sheet of frozen puff pastry, from a standard
- 17.3-ounce box, thawed Flour for work surface
- 3 Granny Smith apple
- 1/3 cup sugar
- 1 large yolk, beat with 1 teaspoon water for egg wash
- 2 tablespoons unsalted Butter
- 2 tablespoons apple jelly
- 2 tablespoons apricot jam
How to make mary berry rustic apple tart
- Preheat oven to 375°F Removes paper from pastry sheet. Fold the sheet back up. Roll out the pastry sheet, still folded, onto a lightly floured surface.
- Use a sharp paring knife or pizza cutter to trim the edges. Now Transfer to a baking tray and place in the freezer. Slice apples to 1/4 inch thickness. Peel, core, and slice them. Combine the apples with the sugar in a large bowl.
- Brush pastry with egg wash. You will need a sharp paring blade to create a 3/4-inch border around the pastry. Do not cut through. Put apples in the border and butter it. After this, Bake for 30 to 35 minutes or until apples are tender and the pastry is golden.
- Heat jelly in a saucepan or microwave until it is melted. Glaze apples. Serve the apples warm or at room temperature. Cut into pieces using a serrated knife.
COOK’S NOTE – Frozen puff pastry can sometimes crack when unrolled. This can be prevented by leaving the pastry folded before rolling it.