French-Inspired Apple Tart with Rhubarb Compote

I love making desserts and having recently found puff-pastry here in Holland, I was quite excited to make a lovely French-inspired apple tart, using a rhubarb compote base.

This is a simple recipe that yields delicious results (especially when served hot with icecream).

What You'll Need:

• Base of a large spring form pan or very shallow pie pan
• One roll of puff pastry, from the fridge, not freezer
• 2 Tbsp rhubarb compote (you can also use apple sauce). You can buy this pre-made and it is often found in the jams and jelly aisles. The brand I used was 'Bonne Mama' from France
• 4 apples (I used some sweet, red apples, but you can also opt for a more tart variety like a Granny Smith)
• 2 Tbsp of caster sugar
• 1 Tbsp butter

What You'll Do:

• Roll out your puff pastry over top of your greased base of your spring form pan
• Trim the pastry so it just overlaps the base
• Crimp the pastry so there is a slight edge
• Chill in the fridge to re-set
• After about ten minutes, spoon the rhubarb compote onto the pastry, ensuring it is evenly spread
• Chill in the fridge until your apples are ready for placement

• Slice the apples to a very thin width (you can choose to peel your apples, I chose to keep the peels on to maintain some of their natural vitamins...making dessert a health food;)

• Pre-heat your oven to 190C (375F)
• Now, place your apples onto the compote-covered pastry base. This is tricky. You want them to fan out, starting from the inside and working your way inside - using the smaller pieces on the inside
• Once you are happy with the apple placement, sprinkle your sugar on the apples, then dot the pastry with your cubed butter slices

• Place in the oven and bake until lightly brown - around 25 minutes
• Serve hot with vanilla icecream. A delicious and light dessert!

The STEWART SCORE:
Appearance: 2
Taste: 2 (you can also mix this up by adding cinnamon, or apple cinnamon sauce instead of rhubarb compote)
Ease: 2