4 Serves
56 Mins
In a saucepan, melt the butter over medium heat. Add the apples and sugar, cooking for 20 minutes until the mixture forms a thick compote.
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AustrianVitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
109 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
484 mg / 4,700 mgSodium
494 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
8 g / 28 gSugar
74 g / 50 gSaturated Fat
13 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
On a lightly floured surface, roll out the pastry to a 30cm circle. Transfer to a baking sheet and refrigerate for 10 minutes to rest.
Preheat the oven to 220°C. Remove the pastry from the fridge and prick the base all over with a fork.
Spread the apple compote in the center of the pastry. Arrange thin apple slices in a tight, overlapping fan pattern over the compote.
Warm the blackcurrant jelly in a small saucepan until runny. Use a pastry brush to glaze the top of the tart.
Bake the tart for 8-10 minutes until the apples are golden brown. Remove from the oven and let it rest for 10 minutes before serving with vanilla ice cream or double cream.
9
g43
g31
g
Malaysian
American