My favourite recipes are when they are quick and easy and the ingredients are already in the fridge and pantry. This foolproof recipe is at the top of this list.
One square sheet of frozen Puff or Shortcrust Pastry (any brand) - photo is using puff pastry
3 tlbs (45-50g) unsalted butter
3/4 cup (120g) caster sugar
1 x 385g or 400g can of pie apples
(Optional) 2g fresh lemon rind and 1 tsp ground cinnamon
- Defrost a square sheet of frozen pastry
- Melt the butter in a 9 inch skillet pan
- Sprinkle the sugar evenly over the melted butter in the pan
- Tip out the can of pie apples in the pan and lay them out neatly in circles around the edges of the pan
- Sprinkle the cinnamon evenly on the apples and if you have a fresh lemon, grate some fresh lemon rind over the top of the apples using a grater or preferably a microplane. This step is optional.
- Place the skillet on high heat and continue to cook the apples, butter and sugar until the juices in the pan change to a dark brown colour - 7 or 8 minutes.
- Switch off the heat and lay the now melted square pastry sheet over the top of the fruit
- Take a knife and cut the square edges away from the pastry around the edge of the pan, draping the edge of the now round shaped cut pastry around the fruit.
- Place in a 200 degrees C fan forced (220 degrees C without the fan) oven for 10 minutes or until the pastry is golden brown.
- Remove from the oven and let cool slightly before turning out on a plate right side up to serve. If any of the apples stick to the pan, remove them from the pan and return them to the Tarte.
- Serve hot with any flavour of Elato ice cream - which might require reheating the Tarte slightly in a microwave or back on the stove in the skillet right side up.