Something incredible happened in my kitchen yesterday… I baked! Yes, really! Almost a year has gone by since my last dessert (other than a simple chocolate fondant or a crème brûlée). I’ll tell you more about it very soon on the blog, but in the meantime, I’m sharing with you another recipe from the back of the cupboard, super-simple: the thin apple tart.
Of course, the ideal is to make your own homemade apple compote and homemade puff pastry (now that’s luxury!), but if you’re in a hurry, pop to the supermarket. I recommend the pastry from Picard, which is quite simply excellent.
Ingredients & Method
1 component · Full recipe
Tart
Ingredients
- 1 rectangular puff pastry sheet
- apple compote
- 3 to 4 Golden Delicious apples
- vanilla sugar
- neutral glaze or apricot jam
Method
1
Preheat the oven to 180°C / 350°F.
2
Unroll the puff pastry and place it on a baking tray.
3
Prick the pastry base all over with a fork.
4
Spread a thin layer of apple compote over the pastry base.
5
Arrange the thinly sliced apples in overlapping rows.
6
Bake for about 30 minutes (10 minutes before the end, sprinkle the tart with a little vanilla sugar).
7
As soon as it comes out of the oven, brush the tart with a little neutral glaze or apricot jam to give it a lovely shine.
8
Leave to cool on a rack.
Gallery
