8 Apples, cored and sliced (tinned can be used but fresh are preferred)
120g Kerrymaid Buttery, melted
6Tsp Icing Sugar
1 Lemon, juiced
2kg Kerrymaid Custard
Place the sliced apples in a large bowl (or, pro tip, use a food bag) and add the lemon juice, icing sugar, the melted Kerrymaid Buttery and cinnamon and toss lightly until all the apple pieces are coated. You have to be quite gentle here!
Roll out the puff pastry until it fits snugly in the bottom of a baking tray. Place some greaseproof on the tray and lay the puff at the bottom.
Lightly prick the puff all over with a fork, staying about 1cm away from the edge.
Arrange the apples on top of the pastry in any pattern you wish, then brush the top of the whole tart with the leftover Kerrymaid Buttery, sugar and cinnamon mix.
Bake in a preheated oven at 180°C until golden brown and puffed at the edges.
Once baked this can be cut and served immediately, topped with warm Kerrymaid Custard, or allowed to cool and cut and served as a handhe
TOP TIP FROM OUR CHEF
Try scattering frozen raspberries over the top just before you bake, or try using pears instead of apples. There are so many potential fruit combinations!