Apple-puff pastry tarte flambée

Name: Apple-puff pastry tarte flambée
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 200 g Marzipan raw mass; 1 egg (size M); 100 g Fresh cream; 1 Egg yolk (size M); 2 Apples; 30 g Amarettini; 100 g Apricot Jam; 7-10 Tbsp Flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

3 discs (à 75 g) deep-frozen puff pastry
200 g Marzipan raw mass
1 egg (size M)
100 g Fresh cream
1 Egg yolk (size M)
2 Apples
30 g Amarettini
100 g Apricot Jam
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry sheets next to each other and allow to thaw. Coarsely grate the marzipan. Gradually add the egg with the whisk of the hand mixer. Stir in crème fraiche at the end. Place the dough slices on top of each other and roll out into a rectangle (approx. 20 x 34 cm) on a floured work surface.
2
Spread the marzipan mixture on top, leaving a margin of about 2 cm all around. First fold over the long sides, then the short sides. Place the strips on baking paper.
3
Whisk the egg yolk and spread on the dough strips. Wash apples, grate dry. Cut out the core with an apple cutter. Finely slice the apples. Crumble the Amarettini, sprinkle on the marzipan mixture.
4
Spread apples over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Heat the jam and spread it on the apples immediately after baking.
5
Let it cool down.