Open apple tart

Ingredients

• 1 sheet ready-rolled shortcrust pastry, about 320 g
• 4 firm apples, about 700 g total
• 40 g granulated sugar
• 30 g melted butter
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 2 tbsp apricot jam
• 1 tsp water

Let’s make it

1. Heat oven to 375°F (190°C). Line a 9-inch tart pan with pastry, trim the edge, and prick the base.
2. Peel and core apples, then slice thinly. Toss gently with lemon juice, sugar, and cinnamon.
3. Arrange the slices in overlapping circles in the pastry shell. Brush with melted butter.
4. Bake for 40–45 minutes until apples are tender and the pastry is golden and cooked underneath.
5. Warm jam with water and brush over the fruit. Cool for 15 minutes before slicing.