Apple Flory -- a Puff Pastry Tart (Scotland)

Total Time
1hr 10mins
20 mins
50 mins

This recipe was found in the 1983 cookbook, Traditional British Cooking.

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  1. 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.
  2. Mix in the cinnamon & zest & add more sugar if necessary.
  3. Preheat the oven to 425 degrees F.
  4. Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
  5. Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
  6. Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
  7. Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
  8. 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.
  9. Serve warm with cream.
Most Helpful

5 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!