APPLE TART

1 x 400 g roll puff pastry (defrosted)

3 small very crispy apples (I use Envy apples) 400g

Icing sugar for dusting

1-2 tbs treacle brown sugar

1 egg, lightly beaten with some water

Vanilla ice cream to serve

Remove the basket. Preheat the air fryer to 200ºC for 5 minutes.

Unroll the puff pastry and place on a piece of baking paper cut to fit the basket of the air fryer.

Using a plate or anything that will fit the size of the air fryer, cut the pastry to shape to fit onto the baking paper. Cut another piece of paper to place on top of the pastry. (Tip: Use the pastry as cold as possible).

Prick the pastry all over and brush with some beaten egg. Place the paper on top of the pastry and then weight it down with something that fits to prevent the pastry rising too much.

Bake on 200ºC for about 8-10 minutes or until the pastry is puffed and slightly browned on the bottom.

Invert carefully onto a counter or a board.  Remove the top layer of paper. (You will now have the bottom on the top).

Sprinkle generously with icing sugar. Core the apples and slice the apples on the slicing blade of a food processor or thinly with a mandoline and place in circles on top of the pastry. Sprinkle the apples generously again with icing sugar and a little treacle brown sugar.

Bake again on 200ºC for another 10-12 minutes or until golden and the apples are browned. Remove gently from the air fryer using the baking paper to lift out of the basket. Slide onto a platter.

NOTE: I use a blow torch to brown the edges of the apples and the pastry.

Just before serving, place a dollop of ice cream on the tart and sprinkle again with icing sugar.

Serves 3 people