Apple Tart
55—60 Min
Golden, flaky puff pastry topped with tender, juicy apple slices, a dusting of almond flour, and a warm honey-vanilla glaze — a comforting dessert full of autumn flavours.
Ingredients 8 Portions
- 1 sheetfresh puff pastry (275 g)
- 4 apples
- 1 tbspsugar
- 20 galmond flour
- 1 tspBourbon vanilla paste
- 2 tbsphoney
- Juice of ½ lemon
Preparation
- 1
Preheat the oven to 185 °C. Peel, halve, and core the apples. Bring a pot of water with 1 tbsp sugar to a boil, add the apple halves, and cook for 90 seconds. Transfer to a tray and let cool slightly.
- 2
Slice each apple half thinly without separating the slices. Press the puff pastry into a 26 cm tart pan and trim any excess. Sprinkle the base with almond flour and arrange the apple halves on top.
- 3
In a saucepan, bring the honey, lemon juice, and vanilla paste to a boil, then brush over the apples. Bake the tart for 25 minutes.
- 4
Remove from the oven and brush the apples once more. Allow to cool or serve warm with vanilla ice cream.
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