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.
Preheat oven to 240C. Roll out pastry on a lightly floured
surface to 4mm thick.
Cut out a 24cm-diameter round from the pastry using an upturned
bowl as a guide.
Place pastry on an oven tray lined with baking paper, scatter
with almond and refrigerate until required.
Working quickly, peel and core apples. Rub with lemon juice if
they start to discolour.
Swipe here to skip
Thinly slice apples on a mandolin.
Arrange apple slices in closely overlapping concentric rings on
pastry, starting from the outside and working towards the
Brush evenly with melted butter.
Scatter with sugar and bake, turning tray occasionally, until
pastry is crisp and apples are golden and caramelised (35-45