Spanish-Style Apple Tart with Apricot and Sweet Sherry Glaze
Spanish-style apple tart with apricot and sweet sherry glaze is a remake of the classic apple tart recipe, but we’ve added a delicious glaze made with Pedro Ximenez sherry and apricot jam. This recipe is very easy to make and does not require any special baking equipment or skills.
Equipment
- Stainless steel baking tray *
- Oven
- Basting brush
- Peeler
- Kitchen knife and cutting board
Ingredients
- 1 Sheet of puff pastry around 9 x 12 inches/23 x 30cm
- 3-4 green apples
- 1 teaspoon of cinnamon
- ½ lemon juice and zest
- 2 tablespoons of apricot jam
- 1 tbsp of white or brown sugar optional
- 1 fl. Oz. 30ml sherry (optional)
- 1 tbsp flour For dusting tray
Instructions
- Preheat oven to 400°F (200°C).
- Add some flour to a baking tray and roll out the puff pastry. Flip the pastry onto the tray and remove the baking paper (parchment paper) packaging.1 tbsp flour, 1 Sheet of puff pastry
- Add around 1 tablespoon of apricot jam and spread out around the pastry using the back of the spoon. Add a dusting of cinnamon.2 tablespoons of apricot jam, 1 teaspoon of cinnamon
- Peel, core, and slice the apples thinly. Arrange apple slices on the pastry shell and then drizzle lemon juice over the apples. Dust with a teaspoon of sugar (optional).3-4 green apples, ½ lemon, 1 tbsp of white or brown sugar
- Bake for about 20-25 minutes on the middle rack of the oven at 400°F (200°C). Check around the 15-minute mark and if the pastry is browning too fast, cover it with some foil.
- Remove pastry from oven and sprinkle with the rest of the cinnamon. Allow to cool for 10 minutes.
- Add a splash of Pedro Ximinez sherry to the remaining apricot jam and mix together. Use a basting brush to spread the jam and sherry mixture over the tart and sprinkle a little lemon zest over right before serving.1 fl. Oz.