Thin Apple and Cinnamon Tart

10:00 pm on 17 October 2005


  • For each individual tart you will require:
  • ½ teaspoon cinnamon
  • 1 teaspoon caster sugar
  • 1 eating apple, peeled and cored
  • 1 x 15cm very thin round of butter puff pastry
  • 1 tablespoon unsalted butter, softened
  • icing sugar
  • toasted flaked almonds (optional)


Put a baking tray/sheet in the oven and preheat the oven to 220ºC.

Mix the cinnamon and sugar together. Halve the apple and slice very finely. Arrange the slices, overlapping, around the edge of the pastry round. Dot with butter and sprinkle generously with the cinnamon-sugar mixture. Put the dressed tart directly on to the hot baking tray and bake for 15 minutes. Sprinkle with icing sugar and flaked almonds, if desired, and serve with a scoop of cinnamon or vanilla ice cream.

If you are intending to freeze the tart for another day, remove it from the oven after 10 minutes and lightly press down on the apple slices with a flexible spatula to flatten them. Cool completely, then wrap the tart in plastic film and transfer to the freezer. When you wish to serve it, sprinkle with a little more cinnamon mixed with castor sugar and bake for a further 5 minutes at 220ºC. The pastry should be very thin and quite crisp and the apples have just started to catch on the edges.

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