Easy Autumn Apple Tart

Are you looking for a quick and easy pudding, which takes minutes to prepare that you can probably make from what you've already got? Then you might have found your recipe This delicious apple tart is a firm family favourite. The recipe evolved over years of evenings where I had failed to plan a pudding, but there was a distinct vibe that a pudding was required and so I felt guilted into making one up from whatever lurks in the cupboard and the fridge. I almost always have these five ingredients lolling around, so this is what I came up with, and it works! The proof is in the fact that in a house of three children there are almost never any left overs for anyone to take for packed lunch the next day; but this is equally good served cold and is great for packed lunches!

All you need is:
Two large apples, one lemon, one pack of puff pastry, a bit of lemon curd, demerara sugar.

Take one 375g pack of puff pastry and roll it out to fit a greased baking sheet with a slight lip approx 25 x 15cm. Spread two tablespoons of lemon curd over the base quite thinly. Make sure the pastry goes up the sides to create a lip. This stops the lemon curd running over the sides.

Get your apple prep kit together.

Core the apples

Don't peel them. Slice 'em thinly and squeeze the lemon juice over them. If you've got lots of pips you might want to use a tea strainer.

Arrange the apple slices slightly overlapping on top of the lemon curd pastry base.

Bake in a preheated oven at 190/200 degrees for 20/25 minutes.

Cut into slices. Serve warm with ice cream.