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Wafer Thin Membrillo And Apple Tart

Ingredients & Directions

450 g Puff pastry; (1lb)
6 Golden delicious apples
110 g Membrillo; (4oz)
55 g Melted butter; (2oz)
30 g Caster sugar; (1oz)

3 tb Clear honey
30 g Diced walnuts; (1oz)
150 ml Double cream; (5fl oz)

Firstly roll out the puff pastry nice and thin and prick the surface with a
fork. Then cut out 4 x 8 to 9 inch discs. Place in the fridge to rest.

Peel and core the apples, cut in half and slice the apples nice and thin
with a sharp knife.

Remove the tarts from the fridge and place on a non stick buttered baking
tray. Lightly brush the edges of the tarts with melted butter and spread
the quince jelly in the middle. Line the apples in a fan pattern around the
edge and a few in the middle. Drizzle the top with the melted butter and
sugar and bake in a hot pre-heated oven 200C/400F/gas mark 6 for about 5
to 6 minutes until golden brown.

While cooking whip the double cream until thick, then fold in the walnuts
and honey and place in the fridge. Remove the tart from the oven and glaze
with a little of the remaining butter. Place on the plates and serve with a
spoonful of the double cream.

1 servings

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