2 sheets of puff pastry (I used Pampas puff pastry)
2 or 3 apples (depending on size) peeled, quartered and cored. Then sliced as thin as possible.
1 orange, zested
1 - 2 tablespoons of butter
1 -2 tablespoons of sugar
1 egg yolk, mixed with a teaspoon of water

Cut the pastry sheets into a circle (I used an upside down plate to cut off the square corners).
Use a fork to poke holes all over the surface. This will prevent the puff pastry from rising irregularly when cooking it.
Place one sheet on top of the other sheet - on a lined baking tray.
Top the pastry with apples and arrange how you like it.
Leave a 2.5cm border on the edge.
Sprinkle orange zest over the apples, and dot with butter.
Evenly sprinkle sugar over the top.
Brush the pastry edge with the egg wash.

Bake in a 200 degrees fan forced oven, or 220 degrees conventional for 30 minutes, or until golden brown.

This recipe is by Francois De Melogue and I've done the conversion.

 

[Littleboy8]

Doesn’t it need par blind baking to not get a soggy bottom.

 

[Penny4]

Doesn’t it need par blind baking to not get a soggy bottom.

No, it turned out perfectly. It's cooked flat compared to a tart pan.

 

[Penny4]

Doesn’t it need par blind baking to not get a soggy bottom.

There's no liquid added either. Only a bit of butter that melts.

 

[Veggiepatch]

Doesn’t it need par blind baking to not get a soggy bottom.

 

[Littleboy8]

View attachment 78709

Haha

 

[Suzanne rose]

Doesn’t it need par blind baking to not get a soggy bottom.

I find puff pastry doesn't need blind baking whereas shortcrust does

 

[Suzanne rose]

I will definitely make this one

 

[Penny4]

I will definitely make this one

The orange zest gives a yummy taste/flavour.

 

[Still Ebby]

I find puff pastry doesn't need blind baking whereas shortcrust does

Sorry Suzanne l don't agree whenever l have made pies using short crust pastry they have turned out perfectly. Just don't make the pastry too thick.
l found using puff pastry the apple easily drops out because the apple is heavier.
Just saying no offence

 

[Still Ebby]

Sorry Suzanne l don't agree whenever l have made pies using short crust pastry they have turned out perfectly. Just don't make the pastry too thick.
l found using puff pastry the apple easily drops out because the apple is heavier.
Just saying no offence

l should have added that l never blind baked mine and they were never soggy

 

[7777]

Dear member Penny4, thankyou for your delicious recipe. I know that my family members will be asking for seconds, when I bake this divine easy Apple Tart and serve it after lunch tomorrow. I might just also add a tablespoon of ice-cream on the Apple Tart. This is also a great dessert to have with afternoon coffee or tea. Wishing you a pleasant evening. God bless,

 

[Penny4]

Dear member Penny4, thankyou for your delicious recipe. I know that my family members will be asking for seconds, when I bake this divine easy Apple Tart and serve it after lunch tomorrow. I might just also add a tablespoon of ice-cream on the Apple Tart. This is also a great dessert to have with afternoon coffee or tea. Wishing you a pleasant evening. God bless,

My family enjoys it. I'm sure yours will too. So easy with the baking tray.

 

[Suzanne rose]

Sorry Suzanne l don't agree whenever l have made pies using short crust pastry they have turned out perfectly. Just don't make the pastry too thick.
l found using puff pastry the apple easily drops out because the apple is heavier.
Just saying no offence

Depends what pies I'm making , if I'm making meat pies I use shortcrust for the base and always blind bake. It makes a better bottom by blind baking before filling. I see a difference if I don't. Family don't but I do.

As for Apple pies and puff pastry I only use it for a recipe like this one. Becareful not to over fill it or the apples will drop out, which is why there is only 2 apples in this recipe.
When I'm baking an apple pie with homemade shortcrust pastry I use like 10 apples

 

[Still Ebby]

Depends what pies I'm making , if I'm making meat pies I use shortcrust for the base and always blind bake. It makes a better bottom by blind baking before filling. I see a difference if I don't. Family don't but I do.

As for Apple pies and puff pastry I only use it for a recipe like this one. Becareful not to over fill it or the apples will drop out

l baked mine on a large tray then cut them into squares and l never had apple dropping out. For meat pies l used short crust pastry and puff pastry for the top.
Each to his own. Happy baking Suzanne