- 1 Sheet puff pastry (either bought or home made)
- Apple compote Friday's recipe - (2 large cooking apples, cooked until soft with sugar, butter and lemon)
- 1 Large Eating Apple (I used golden delicious)
- 1 tsp Cinnamon or 1 tsp vanilla sugar(or spice of choice)
Un-roll if bought or roll our if home made the pastry and use to line a prepared baking tray (I use non-stick sheet)
Score (to score make a shallow cut, don't go all the way through the pastry) about 2.5cm/ 1inch all around the pastry, this will make walls of the tart.
Wet the corners of the pastry and fold each one together.
Spread the apple compote onto the pastry (I usually use cool apple compote but experiment and used it warm as the tart was going straight in the oven after adding the the sliced apple with no problems)
Peel the apple, and slice thinly. Add on to compote as shown on the picture, sprinkle with cinnamon or vanilla sugar (or spice of choice).
Preheat oven at 200 - 220°C.
Bake for about 30 minutes, or until the pastry's cooked and golden.
You can eat this warm or leave to cool completely and store in fridge until you're ready to eat it.