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French Apple Tart

French Apple Tart

serving size icon
Serves Serves 6


  • Cream to serve
  • Brown Brothers Muscat
  • 400g Flakey Pastry
  • 1/2 c Apricot Jam, melted over a low heat
  • 4 lrg Apples, peeled and sliced thinly


Preheat the oven to 200°C. Roll the pastry out until it is 1/2 cm thick. Cut a disc of pastry 32 cm in diameter and put it onto a flat baking sheet.

Lightly wet the edge of the pastry and fold it in 3cm all around so that you

have a 3cm wide border around the edge of the pastry disc. Prick the pastry inside the border. Put the apple slices inside the border so that they all

face the same way and slightly overlap in an even layer.

Place in the oven and bake 20 minutes until the edge has risen and everything is browned.

Remove from the oven and liberally paint the melted jam all over the raised pastry edge and the apple slices. Return to the oven and cook until the jam

bubbles .

Remove from the oven and serve with a dusting of icing sugar if desired and whipped cream.


Qty Price
Anchor Cream Fresh $2.75 ea
$2.75 ea
Signature Range Flaky Puff Pastry Sheets $4.99 ea
$4.99 ea
Anathoth Farm Apricot Jam $5.00 ea
$5.00 ea
Fresh Produce Apples Royal Gala $4.50 kg
$4.50 kg


Qty Price
Brown Brothers Muscat, Orange & Flora
arrow icon exclamation icon Out of stock Out of stock