A slightly different take on the classic apple pie. One that’s ready to be wrapped up and taken with you on an afternoon walk, whether you’re venturing out on a proper ramble or simply dashing to the local park between rain showers.
Put aside ten minutes for prep and 15 minutes for cooking
Makes enough for four
What you’ll need
- 2 apples (we like Cox’s for this recipe. Granny Smiths also work well as they keep their shape)
- 320g pre-rolled puff pastry
- 8 blackberries
- 1½ tsp apricot jam
- 10ml cold water
- Ground cinnamon, for dusting
What to do
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Preheat the oven to 180°C (160°C fan, gas mark 4). Lay out your rolled puff pastry, keeping it on the parchment paper, and cut out four sections – each one 11cm x 8cm.
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Peel, quarter and remove the core from your apples and slice each quarter lengthways as thinly as you can to get multiple slices.
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Place them, overlapping, on each pastry piece to cover them entirely, except for a 0.5cm border around the edges.
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Do the same thing again so you have two layers of apple slices on each rectangle of pastry.
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Now, take a small saucepan and heat the apricot jam with the water.
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Once warm, brush the apples with the jam. Make sure you leave the pastry edges otherwise they’ll burn.
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Pop the tarts onto a baking tray and cook for 15 minutes until the apples are tender and the pastry is golden brown.
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When they’re out of the oven, dust each one with cinnamon and tumble the fresh blackberries on top.
You could always...
Pack a small pot of clotted cream or crème fraîche – these tarts are delicious on their own, but go really well with something soft and creamy too.