Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out the pastry until it measures roughly 25.5cm x 35.5cm (10in x 14in) and is 5mm (¼in) thick. Trim the edges to neaten. Put on to a large baking tray and thoroughly prick pastry all over with a fork, leaving a 1cm (½in) border unpricked around the edge.
Step 2
Spread half the jam over the pricked pastry, then arrange apple slices on top, overlapping them to make neat rows.
Step 3
Bake the tart for 30-35min until pastry is golden and apples have just started to take on colour. When the tart is 5min away from the end of the cooking time, heat the remaining jam with 2tsp water until just boiling, then carefully brush all over the apples straight after you remove the tart from the oven. Serve in slices, warm or at room temperature, with cream or ice cream, if you like.
To freeze
Cut the finished glazed tart into slices. Wrap each slice well with non-stick baking parchment and freeze for up to 1 month (wrapped slices can be stacked on top of each other).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
