Little Bramley TartsCourse: Dessert
1 (375g/13oz) pack ready rolled puff pastry
450g/1lb (approx 3) Bramley apples, peeled, cored and thinly sliced
1 egg white, lightly whisked
2 tbsp caster sugar
4 tbsp fine cut marmalade
- Preheat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7. Unroll the sheet of pastry and cut out six circles about 10cm/4in diameter, using a cup as a template.
- Place the pastry on a baking sheet. Arrange the Bramley apple on top of the pastry circles, overlapping the slices to maximise visual appeal. Use a brush to cover the top of the apple and pastry with the egg white. Use a knife to flute the pastry edges then bake in the hot oven for 15-20 minutes or until the edges of the Bramley slices are tinged with brown and the pastry is golden.
- Warm the marmalade in a small pan and brush all over the top of the tarts. Serve warm with cream or ice cream
- If you like marzipan, roll out a thin circle and place this on top of the pastry before topping with the Bramley slices. Cook as before and then glaze with apricot jam instead of marmalade.
- Cook’s Tip
Once sliced, Bramleys can be kept white by soaking in a mixture of lemon juice and water