The art of the tart: French elegance with a seasonal twist

It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit. 

Le Cordon Bleu Adelaide chef Jenni Key presents her version of an apple tart, using local golden delicious apples.

For this recipe, we partnered with French ceramic cookware and kitchen accessories brand Emile Henry to create a heart shaped dessert using their ruffled tart dish.

Apple Tart

Ingredients

  • 200 g puff pastry
  • 65 g unsalted butter
  • 80 g caster sugar
  • 5 ml vanilla essence
  • 2 g cinnamon
  • 4 golden delicious apples

Method

  1. Preheat your oven to 190-200°C.
  2. Prepare your pan with a light grease of butter.
  3. Roll out the puff pastry to 4mm thick and cut into the shape of the pan. Using a fork, poke some random holes all over the pastry base and place it into the pan.
  4. Peel and core the apples. Slice them into 3mm thickness slices. 
  5. Melt the butter. Add the vanilla and cinnamon. Toss the apples into the butter mixture and coat the apples evenly.
  6. Arrange the apples over the puff pastry to create an even, decorative pattern (use all the apples). Leave a 1cm ring of puff pastry visible around the outside of the tart.
  7. Sprinkle the sugar evenly over the apples.
  8. Place the apple tart into the oven and bake until the apples are tender and the puff pastry golden brown. This should take around 30-35 minutes.
  9. Serve warm or at room temperature.
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