This open apple tart recipe works really well in the Garden Oven. With shop bought pastry, it doesn’t take long to prepare and can be popped into the oven at the just as the main course is being finished. Serve with cream or vanilla ice cream spiked with calvados (below). 30 minutes prep time, 20-30 minute bake time.
Open Apple Tart
1 sheet of ready rolled puff pastry
100g toasted flaked almonds
4 Granny Smith apples
4 tbsp apricot jam
Juice of 1 lemon
- Get the garden oven to a steady 200°C with the baking rack or metal trivet on the stones.
- Unroll the pastry and lay on a baking tray covered in a sheet of baking parchment or grease proof paper.
- Lightly score a 1 in border around the pastry rectangle.
- On the inner rectangle scatter half flaked almonds and then slice the apples thinly and layer them in lines.
- In a pan, put the apricot jam and lemon juice and heat until all is melted into a runny jam.
- Brush the jam on to the apple slices and brush the beaten egg on the outer margin of pastry.
- Place in the oven and bake for 20-30 minutes until golden brown. When you pull the baking sheet out of the oven, scatter the rest of the almonds on top and then serve with cream or ice cream.
Calvados Ice Cream
Make this ice cream in advance, ready to serve on the tart (or on it’s own!) It’s so simple! Make at least 3-4 hours before serving.
1 tin of condensed milk
600ml double cream
100-200ml of Calvados
- Tip all the ingredients into a bowl and with an electric whisk, beat until you have the consistency of clotted cream.
- Turn into a plastic container, pop the lid on and then freeze for a minimum of 3-4 hours before serving.
Depending on what dessert you are serving, experiment with camp coffee, Limoncello. Cassis, prosecco or even sloe gin or vodka. Calvados goes well with the Apple Tart.