Apricot Glazed Apple Tart


  • 2 sheets puff pastry
  • 1/3 cup apple sauce
  • 2 tbs brandy
  • 3 Granny Smith apples
  • 2 tbs castor sugar
  • 1 egg, beaten
  • 160g TGS Co Apricot jam


  1. Cut four 14cm circles from the pastry, then score lightly with a 1cm border. Prick inside the border with a fork several times and lay pastry rounds on a baking tray lined with baking paper. Chill for 15 minutes.
  2. Preheat the oven to 200 C.
  3. Combine apple sauce with 1 tbs brandy, then spread over the inner circle of the pastry rounds. Peel, core and halve apples, then cut into thin slices. Starting from the outside, arrange slices over the sauce in a circular pattern, tightly overlapping, finishing with the smaller pieces of apple in the centre. Sprinkle sugar over the apple and brush the pastry border with the beaten egg.
  4. Bake the tarts for 15 minutes or until golden and cooked through.
  5. Place the Apricot jam in a small saucepan over low heat with remaining brandy and 2 tbs water. Warm gently, then press through a sieve, discarding solids. Brush warm tarts with the jam glaze.


  1. Serve tarts warm with cream.