Apple tartes fines with cinnamon cream

I use small Granny Smiths and slice them into paper thin rounds on a mandolin. Overlapped into concentric circles on some good-quality butter puff pastry, all that’s left to do is brush with melted butter and dust with a generous amount of cinnamon-scented caster sugar.

10 minutes prep.

25 minutes cooking

Serves 4-6

Ingredients

  • 375 g butter puff pastry sheet
  • 3 small Granny Smith apples, washed, unpeeled
  • 30 g butter, melted
  • 30 g caster sugar
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves
Cinnamon cream
  • 300 ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 200˚cand place an oven tray in the oven while it’s heating.
  2. Trim the pastry sheet to a 25 cm diameter round disc and place on a piece of baking paper, pricking all over with a fork.
  3. Trim the ends of the apples and then thinly slice them into rounds, discarding the seeds.
  4. Overlap the apple slices over the pastry, arranging in concentric circles, leaving a 1 cm border and brush with butter.
  5. Combine the sugar, cinnamon and cloves in a bowl and mix together well. Scatter half the dry mix over the apple slices and then transfer the pastry and baking paper to a heated oven tray and bake on the top shelf of the oven for 8 to 10 minutes or until the pastry begins to brown.
  6. After it has baked take out the pastry and brush with the remaining butter and scatter the remaining cinnamon sugar mixture on top. Bake for a further 10 to 15 minutes or until the apples are tender and browned on the edges and the pastry is a crisp dark golden colour on top.
  7. Once finished the second baking process stand to cool slightly and then dust with icing sugar.
  8. To make the cinnamon cream, whisk the ingredients in a bowl to combine and then you are ready to serve it with the warm apple tart.
 
RECIPES

Apple tartes fines with cinnamon cream

I use small Granny Smiths and slice them into paper thin rounds on a mandolin. Overlapped into concentric circles on some good-quality butter puff pastry, all that’s left to do is brush with melted butter and dust with a generous amount of cinnamon-scented caster sugar.

10 minutes prep.

25 minutes cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 375 g butter puff pastry sheet
  • 3 small Granny Smith apples, washed, unpeeled
  • 30 g butter, melted
  • 30 g caster sugar
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves
Cinnamon cream
  • 300 ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 200˚cand place an oven tray in the oven while it’s heating.
  2. Trim the pastry sheet to a 25 cm diameter round disc and place on a piece of baking paper, pricking all over with a fork.
  3. Trim the ends of the apples and then thinly slice them into rounds, discarding the seeds.
  4. Overlap the apple slices over the pastry, arranging in concentric circles, leaving a 1 cm border and brush with butter.
  5. Combine the sugar, cinnamon and cloves in a bowl and mix together well. Scatter half the dry mix over the apple slices and then transfer the pastry and baking paper to a heated oven tray and bake on the top shelf of the oven for 8 to 10 minutes or until the pastry begins to brown.
  6. After it has baked take out the pastry and brush with the remaining butter and scatter the remaining cinnamon sugar mixture on top. Bake for a further 10 to 15 minutes or until the apples are tender and browned on the edges and the pastry is a crisp dark golden colour on top.
  7. Once finished the second baking process stand to cool slightly and then dust with icing sugar.
  8. To make the cinnamon cream, whisk the ingredients in a bowl to combine and then you are ready to serve it with the warm apple tart.
 
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