French · serves 2
French Apple Tart
One sheet of puff pastry, two apples, twenty minutes of work. It looks like a patisserie.
Ingredients
- 400g puff pastry
- 2 tbsp apple sauce
- 2 Granny Smith or cooking apples
- Milk for brushing
- 1 tbsp brown sugar
- Glaze: 1 tbsp apricot jam, a little water
Method
- Roll the pastry to 5mm and cut a 25cm circle.
- Score an inner border 1.5cm from the edge, and crosshatch inside it — not all the way through. That border is what rises.
- Chill 15 minutes.
- Apple sauce spread inside the border.
- Slice the apples very thinly and fan them from the outside in, overlapping.
- Border brushed with milk, brown sugar over the apples.
- 190°C for 30 minutes.
- Warm the jam with a splash of water and brush over while hot for the shine.