Page 380 - CMC Recipe Book
P. 380
CMC
Recipe - French Apple Tart Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
30
Senior Portions
30
Preparation Time
30 mins
Cooking Time Cooking Temp
15 mins Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Puff Pastry
1 sheet
Red Apples
15 each
Apricot Jam
500g
Total
Portion Cost
Method
Cut the puff pastry into 30 even squares.
With half of the jam spoon a little over each pastry square.
Slice the apples in half length ways and take the core out.
Lay the apples flat and slice as thin as possible, then lay half an apple on the pastry and push gently to fan out slightly.
Bake in a hot oven for approximately 15 mins Gas 4/180°C.
Mix the remainder of the jam with some boiling water to glaze the finished tarts.
Great served on its own or for a special treat a nice scoop of vanilla ice cream.
