5 Ingredients Mediterranean
By Jamie Oliver
50 mins
Super easy
serves 8
About the recipe
Inspired by the classic French tartelettes you can find in pâtisseries, I’m using shop-bought pastry for convenience. Topped with vanilla ice cream, this is a lovely little number to have up your sleeve.
Recipe From
Ingredients
320g sheet of ready-rolled puff pastry (cold)
200g apricot jam
4 eating apples
1 tablespoon flaked almonds
vanilla ice cream, to serve
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Unroll the pastry sheet on its paper and place on a baking tray, then score a 1cm border around the edge (don’t cut all the way through).
- Heat the jam in a pan over a low heat for 30 seconds, just to loosen, stirring occasionally.
- Very finely slice the apples into rounds, discarding any pips (use a mandolin, with a guard, if you have one).
- Toss the apple with the apricot jam and arrange nicely, in layers, inside the border, hiding any smaller tattier bits of apple underneath.
- Cook at the bottom of the oven for 30 minutes, or until beautifully golden and cooked through, scattering over the almonds for the last 5 minutes. Slice up and serve topped with balls of vanilla ice cream.
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