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I love serving beautiful things for afternoon tea or desserts and when ever I travel I always visit the afternoon tea display to see and absorb what the various places choose to offer their guests. This particular recipe has been used over and over again at the  Clifton Kitchen, served either as a high tea offering or as a dessert to compliment the end of a meal.   The added bonus of this recipe is that it is of course very easy to make.

Apple & Poppy Seed Tart

Apple & Poppy Seed Tart

Serves 8-10 slices


2 packs of frozen puff pastry (400 g)

1 egg yolk for glazing

2 egg yolks

50 g sugar

250 g crème fraîche

100 g poppy seeds

1 tablespoon cornflour

500 g crisp apples ( I use granny smith)

2 tablespoon lemon juice

2 tablespoon seedless raisins, soaked in 2 tablespoons brandy

Icing sugar for dusting


Set the oven to 200C

When the two rolls of pastry have thawed a little, brush each one with a little water, place on top of each other and roll out to a rectangle measuring approximately 25 x 40cm. Cut a 3cm strip off each edge.

Brush the edge of the pastry rectangle with water and press the strips that you cut off onto the edge to form a border. Brush pastry with egg yolk and dock (prick) the pastry with a fork and bake in preheated oven for 10 minutes.

Beat together the 2 egg yolks and the sugar until creamy then stir in the crème fraîche , poppy seeds, and cornflour.

Peel, core and dice the apples and sprinkle with lemon juice.

Spread the poppy seed crème fraîche mixture on the baked pastry, scatter with the diced apple and raisins, place in the oven and bake at 200C for a further 15 minutes.

To serve dust with icing sugar