Ingredients for Apple Flory A Puff Pastry Tart Scotland
- 4 large apples (2 lbs)
- granulated sugar
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- lemon
- 1 sheet puff pastry (from 17 1/4 oz box)
- 1 tablespoon marmalade (optional)
- milk
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- pinch salt
- 1 large egg yolk
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How to Make Apple Flory A Puff Pastry Tart Scotland
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry to a 12-inch circle. Transfer to the prepared baking sheet.
- Peel, core, and thinly slice 4 large apples (approx. 2 lbs). In a bowl, toss the apples with 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt.
- Arrange the apple slices evenly over the puff pastry, leaving a 1-inch border.
- Fold the edges of the pastry over the apples, pleating as desired.
- Whisk together 1 egg yolk with 1 tablespoon of water. Brush the pastry edges with the egg wash.
- Bake for 40-50 minutes, or until the pastry is golden brown and the apples are tender. Let cool slightly before slicing and serving. Enjoy with a dollop of clotted cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
91g
Fat
37g
Carbs
20g
