Baking

Easy apple bakes – Flat tart, roses & one plait

So after watching the latest bake off and then watching another season, I really wanted to try baking something. At first, I thought mmm cake! but then thought, am I really going to eat a whole cake? (without feeling sick) So I opted for apples and pastry. I definitely prefer savoury than sweet and I love apple crumble, apple tart, apple anything really, so here’s what I got out of one pastry sheet:

  • 1 flat apple tart
  • 2 apple roses
  • 1 apple plait (which unfortunately unraveled during baking)

If you’d like to give these easy bakes a try, here’s what you’ll need to make the selection of apple bakes:

  • 4 apples (preferably cooking apples. I bought cox, but wish I just bought red apples to make the roses more impressive)
  • 1 puff pastry sheet (preferably all butter, but either is fine)
  • 1 lemon
  • Apricot conserve (you could have any jam you fancy here)
  • Grounded Cinnamon
  • Caster sugar (or any sugar you have in the kitchen)
  • Flour (to dust the surface)
  • Non-stick baking paper
  • 1tsp Vanilla extract
  • Butter

Apple roses

Preheat the oven to 200°C, 180°C fan, or gas mark 6.

Step 1 – Cut 1 apple in half and remove the core. Be careful when removing the core with a knife, as you can see, I cut a little too far down and removed too much core.

Step 2 – Place each half, face down and cut thin apple slices.

Step 3 – In a medium bowl, fill halfway with water and squeeze the juice of half a lemon in the bowl of water.

Step 4 – Place the apples in the same bowl and microwave for 3 mins and then drain with a colander.

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Step 5 – Put 4 teaspoons of apricot conserve in a small bowl and tip 1 – 2 teaspoons of lemon water from the apple bowl and mix.

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Step 6 – Cut 2 6-7 cm wide strips of pastry from the end of your pastry sheet.

Step 7 – Roll the pastry out flat and thin with a rolling-pin and cover one side with a few dollops of the apricot conserve.

Step 8 – Place your apple slices along the top half of your pastry strips.

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Step 9 – Fold the bottom half of the pastry over the apples and roll the pastry as tight from left to right.

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Step 10 – Place into muffin/dessert tins (they don’t have to be individual) and sprinkle with sugar and cinnamon.

Step 11 – Place them in the oven on the middle shelf for 40-45 mins. Check them halfway through, if the tops look like they are starting to darken too much, put some tin foil over the top.

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Flat apple tart

Preheat the oven to  220C, 200C fan, gas mark 7.

Step 1 – Peel 3 apples, remove the core and slice them thinly. Place them into a bowl and squeeze the other half of the lemon over the apples.

After making a bit of a mess whilst cutting the cores out of the first apples I remembered I had an apple corer buried in the cupboards.

Buy one here: goo.gl/Do7xDQ

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Step 2 – Dust your surface with flour and with the rest of your pastry, cut a circle out either by hand or place a medium-sized plate over the pastry and cut round.

Step 3 – Slice a diagonal line from the edge all the way around the pastry edge.

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Step 4 – Brush some milk under the sliced edges and fold each slice over one another so they stick.

Step 5 – Place the pastry on a sheet of non-stick baking paper on a baking tray.

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Step 6 – Brush some flour over the pastry and add the toppings. Sart with the apples (leave a few behind for the apple plait) then dollop some butter, apricot conserve, 1 tsp of vanilla extract and sprinkle cinnamon and sugar on top.

Step 7 – Place into the oven for 15-20 mins.

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Apple plait

Preheat the oven to  220C, 200C fan, gas mark 7.

Step 1 – Dust your surface with flour and with the rest of your pastry, roll it into a rectangle.

Step 2 – Cut each corner into a V shape.

Step 3 – Dust with some flour.

Step 4 – Cut the left and right side into small strips. I would make the strips a little deeper as mine didn’t reach all the way over the filling.

Step 5 – Place the remaining apples in the center and add some apricot conserve along with cinnamon and sugar ontop. I would recommend placing the apples sideways as they were just a little too wide.

Step 6 – Fold the top and bottom section over.

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Step 7 – Starting at the top, take the top right strip and fold over the top, fold the top left strip over and keep repeating.

Step 8 – Dab some milk over the plait.

Step 9 – Place onto a baking tray on some non-stick baking paper into the oven for 15-20 mins.

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The final apple bakes

I was very happy with the bakes, they tasted lovely! The plait completely lost its shape and opened up during baking, but they were still very yummy!

Things I will do different next time:

Apple roses – Roll the pastry thinner and use bright red apples to see the skin ontop.

Apple tart – Add more apples and put less apricot on the border (which are the parts that burned)

Apple plait – Make the side strips longer and the width of the filling smaller.

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