Easy Apple and Cinnamon Tart with Cream

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!

Preheat oven to 200C. Cut apples in half and remove the core, no need to peel the apples. Lay the apples cut side down on the board and thinly slice (alternatively use a mandolin).

Line a baking tray. Carefully unroll pastry and remove packaging. Place pastry on lined baking tray. Score a 1cm border around the edge of the pastry, without cutting all the way through. This allows the pastry to puff a "crust" around the edge of the tart.

Mix the cinnamon and sugar together. Cut and juice the lime. In a bowl toss the apples in lime juice (to taste) and cinnamon sugar.

Arrange the spiced apples evenly on the puff pastry, staying within the border. Place the tart in the oven for 15 minutes before reducing the temperature to 170C and baking for another 20 minutes. The pastry should be crisp and golden and the apples soft.

Cut the tart and serve warm with a dollop of cream on the side. Enjoy!