Dean Wilmot
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection, writes Lisa Featherby.
Introduction
Introduction
A French classic, this thin, buttery tart is made up of just two parts – golden puff pastry and a delicate layer of caramelised apples – and definitely adheres to the less-is-more adage. Best served warm, it also makes for perfect autumn eating.
Step 1
Step 1
Preheat oven to 240C. Roll out pastry on a lightly floured surface to 4mm thick.
Step 2
Step 2
Cut out a 24cm-diameter round from the pastry using an upturned bowl as a guide.
Step 3
Step 3
Place pastry on an oven tray lined with baking paper, scatter with almond and refrigerate until required.
Step 4
Step 4
Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.
Step 5
Step 5
Thinly slice apples on a mandolin.
Step 6
Step 6
Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.
Step 7
Step 7
Brush evenly with melted butter.
Step 8
Step 8
Scatter with sugar and bake, turning tray occasionally, until pastry is crisp and apples are golden and caramelised (35-45 minutes).
