Apple Flory -- a Puff Pastry Tart (Scotland) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This recipe was found in the 1983 cookbook, Traditional British Cooking. Ingredients:
1 lb granny smith apple |
1/4 cup granulated sugar |
4 tablespoons water |
1/4 teaspoon ground cinnamon |
1/2 lemon, zest of, finely grated |
1 lb puff pastry |
3 tablespoons marmalade |
1/4 cup milk (for brushing) |
Directions:
1. Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp.
2. Mix in the cinnamon & zest & add more sugar if necessary.
3. Preheat the oven to 425 degrees F.
4. Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
5. Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
6. Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
7. Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
8. Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown.
9. Serve warm with cream.
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