Prep 20 mins
Cook 50 mins
This recipe was found in the 1983 cookbook, Traditional British Cooking.
- 453.59 g granny smith apple
- 59.14 ml granulated sugar
- 59.16 ml water
- 1.23 ml ground cinnamon
- 1 lemon, zest of, finely grated
- 453.59 g puff pastry
- 44.37 ml marmalade
- 59.14 ml milk (for brushing)
- Peel, 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.
- Mix in the cinnamon & zest & add more sugar if necessary.
- Preheat the oven to 425 degrees F.
- Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
- Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
- Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
- Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
- Brush 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.
- Serve warm with cream.
This is in fact a perfect pastry made with homemade puff pastry is much better! I don't buy puff pastry but it's a definite 5*****
Syd, your recipes rocks as usually!
I prepared the recipe with the double amount of apples because we have sooooo much from the garden. I cooked them open in a big flat pan trying to let evaporate at least some humidity and reduce the mass.
As marmelade/jam I used a ginger one, but I'm sure with other would be phantastic as well.
I used light puff pastry (fat reduced) which I would use again.
For the decoration I simply joined the remaing pastry, rolled out agin, made a roll and sliced it. I placed them loose on the the cover because I knew that they would rise!
Thanks a lot Syd!