- 375 g good quality puff pastry, such as Carême
- 350 g granny smith apples, peeled and quartered
- 25 ml water
- 25 g caster sugar
- 1 vanilla bean, split in half
- 250 g granny smith apples
- 30 g butter, melted
- 100 g Bitton Orange Jelly, warmed, for glazing
- Mascarpone cheese or cream, to serve
Preheat oven to 250°C (480°F). Roll out the pastry, then cut eight 10 cm rounds of pastry. Place on a baking tray lined with baking paper. With a sharp knife, lightly score a border about a ½ cm in from the edge of the pastry. This will form the sides of each tart. Prick all over with a fork.
Rest the pastry cases in the fridge while you prepare the apples. Place 350 g apples in a large saucepan over low heat. Sprinkle the sugar over the apples and add the vanilla bean. Cook slowly for 10 to 15 minutes until the apples are soft, pulpy, and the excess liquid has evaporated. Remove from heat and cool. Push the apples through a fine mesh sieve. Set aside.
Peel and core the rest of the apples. Slice into paper-thin slices.
Remove the chilled pastry cases and fill the inner circle with the apple purée.Top the purée with the sliced apple, starting at the centre of the tart, forming concentric circles of apple out to the edge of the pastry. Brush melted butter around the edge of the pastry. Place the tarts in the oven. Bake for 10 minutes. Reduce the heat to 180°C (350°F). Cook for another 6 or 7 minutes until the pastry is golden brown and the apple slices slightly caramelised.
Remove the tarts, brush the top with the jam glaze. Serve with a spoonful of mascarpone or cream.