Puff pastry Apple tart

Name: Puff pastry Apple tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 small apples (about 300 g); 2 TABLESPOONS Lemon juice; 20 g butter for the mould; 30 g demerara sugar; 20 g flaked almonds; 1 package (230 g; 32 cm ø) Puff pastry (rolled out round on baking paper); 4 TABLESPOONS Apple Jelly; 7-10 Tbsp Mint; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 small apples (about 300 g)
2 TABLESPOONS Lemon juice
20 g butter for the mould
30 g demerara sugar
20 g flaked almonds
1 package (230 g; 32 cm ø) Puff pastry (rolled out round on baking paper)
4 TABLESPOONS Apple Jelly
7-10 Tbsp Mint
baking paper

Directions

1
Wash the apples, grate them dry and cut out the cores. Cut apples into wafer-thin slices and sprinkle with lemon juice. Spread the bottom of a springform pan (24 cm Ø) thickly with butter and sprinkle with sugar.
2
Spread apple slices on top. Sprinkle almond flakes over it. Roll out the puff pastry and cut out a circle (25 cm Ø). Lay on the apples, press the edge a little bit. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.
3
Remove and immediately fall onto a plate. Stir apple jelly until smooth and immediately spread the apples with it. Cut out small apples from the remaining dough and place them on a baking tray lined with baking paper.
4
Bake at the same temperature for about 10 minutes. Let the cake cool down. Arrange on a plate decorated with apples and mint. Serve with vanilla sugar.