1/1 Photo of Apple Flory -- a Puff Pastry Tart (Scotland)
1 hr 10 mins
Sydney Mike's Note:
This recipe was found in the 1983 cookbook, Traditional British Cooking.
My Private Note
Units: US | Metric
- 1Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp.
- 2Mix in the cinnamon & zest & add more sugar if necessary.
- 3Preheat the oven to 425 degrees F.
- 4Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
- 5Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
- 6Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
- 7Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
- 8Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown.
- 9Serve warm with cream.
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Nutritional Facts for Apple Flory -- a Puff Pastry Tart (Scotland)
Serving Size: 1 (194 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 521.6
- Calories from Fat 264
- Total Fat 29.3 g
- Saturated Fat 7.5 g
- Cholesterol 1.4 mg
- Sodium 200.3 mg
- Total Carbohydrate 60.5 g
- Dietary Fiber 3.2 g
- Sugars 22.8 g
- Protein 6.1 g