Puff pastry apple tart

Discover the history of Puff pastry apple tart.

1. Almond cream

   • 50 g butter
   • 50 g ground almond
   • 50 g powdered sugar
   • 50 g egg (1)
   • 30 g heavy cream (35% fat)
   • 15 g all purpose flour
   • 10 g rum

   • In a bowl, mix the butter at room temperature, the ground almonds, the flour and the icing sugar until smooth.
   • Then add the egg, cream and rum and mix until well blended.
   • Transfer to a piping bag or, if not, in the same bowl, set aside until ready to use.

2. Vanilla glaze

   • 30 g butter
   • 5 g vanilla

   • In a saucepan, melt the butter over low heat and add the vanilla.
   • As soon as the butter is completely melted, turn off the heat and set aside.

3. Assembly

   • 700 g Reineta / Grand Smith / Pink lady apples (3-4)
   • 230 g puff pastry (1 sheet)
   • 20 g brown sugar
   • 10 g sliced almonds

   • Start by placing the puff pastry on a baking tray lined with baking paper. Sprinkle the brown sugar on both sides of the puff pastry and set aside.
   • Pipe the almond cream from the centre outwards, leaving about 5 cm from the edge.
   • Next, peel and core the apples.
   • Then, using a mandolin or a knife, slice the apples into 1-2 mm thick discs.
   • Place the apple discs in a spiral pattern, overlapping each other, starting from the edge of the pastry and working inwards.
   • Finally, brush the apples with the vanilla glaze.
   • Bake in the oven with heat from top to bottom for 40 minutes at 180º C. Then cover the cake with foil and bake for another 15 minutes. Bake for a total of 55 minutes.
   • Let the cake cool, brush the apples with neutral gloss or apricot jam if desired and decorate with a few sliced almonds.
   • Serve the tart at room temperature or slightly warm. It is advisable to eat it the same day.

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