Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Bramley apple tarts recipe

64 ratings

Who doesn't love apple tart recipes? Make the most of a glut of Bramley apples with this tasty, impressive pudding. Balance the sourness of Bramley apples with a dusting of icing sugar and pre-made puff pastry - it's super-simple to make and lovely served warm or cold with custard or vanilla ice cream. See method

Serves 4
15 mins to prepare and 18 mins to cook
512 calories / serving
Freezable
Vegetarian

Ingredients

1 Bramley apple, peeled, halved and cored
2 tbsp lemon juice
500g Jus Rol Puff Pastry
knob of butter, melted
2 tsp caster sugar
1 tsp ground cinnamon
icing sugar, to dust

Each serving contains

Energy
2135kj
512kcal 26%
Fat
30g 43%
Saturates
15g 73%
Sugars
8g 9%
Salt
1g 17%

of the reference intake
Carbohydrate 50.9g Protein 7.3g Fibre 1.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Finely slice the apple halves into equal size pieces, put in a bowl and gently toss with lemon juice to stop them going brown.
On a floured surface, roll out the pastry, and cut 10cm rounds with a pastry cutter or round a saucer with a knife. Or do the same with the ready rolled pastry. Place on a buttered baking tray. Arrange the apple slices on top in a circle, slightly overlapping and almost to the edge of the pastry. Brush with a little melted butter, then sprinkle with the caster sugar and cinnamon. Bake for 15-18 minutes until golden. Cool slightly.
Dust each tart with icing sugar. Serve warm with custard or vanilla ice cream.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight. Loosely cover with foil and bake until dish is thoroughly heated through if wanting to serve warm.

See more Tart recipes