Vickys Vanilla Apple Tart, GF DF EF SF NF
Vickys Vanilla Apple Tart, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys vanilla apple tart, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Vanilla Apple Tart, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vickys Vanilla Apple Tart, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys vanilla apple tart, gf df ef sf nf using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Vanilla Apple Tart, GF DF EF SF NF:
  1. Make ready 5 large eating apples, around 800g
  2. Prepare Juice of half a lemon
  3. Make ready 400 g puff pastry - see my gluten-free vegan recipe
  4. Get 25 g sunflower spread or safe 'butter'
  5. Prepare 1 tsp vanilla extract
  6. Make ready 1 tbsp caster sugar (superfine sugar)
  7. Take Safe milk to glaze - I use light coconut milk
  8. Make ready 3 tbsp apricot jam, melted
Steps to make Vickys Vanilla Apple Tart, GF DF EF SF NF:
  1. Preheat the oven to gas 7 / 210C / 425F
  2. Peel, core and thinly slice the apples
  3. Toss the slices in the lemon juice
  4. Roll out the pastry to a rectangle around 12 x 10 inches or a round, whatever you like and fold the edge back on itself around 1 cm as shown all the way around
  5. Layer the apples over the pastry
  6. Then do a second layer on top
  7. Dot with the sunflower spread
  8. Then sprinkle with the vanilla and sugar and glaze the rolled edge of the pastry with milk
  9. Bake for 20 minutes or until the pastry has puffed and the apples are cooked through
  10. Glaze the apples with the melted apricot jam and serve with safe ice cream or custard - see my previously posted recipes for either

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