Apple Almond Open-Faced Tart
An elegant tart made with thin apple slices fanned over puff pastry, layered with almond paste and dusted with sugar before baking.
Ingredients
Puff pastry
500 g
Flour for rolling pastry
a pinch
Marzipan
215 g
Lemon
1
Green apples
8
Granulated sugar
50 g
Instructions
1
Prepare the puff pastry
Dust your work surface with flour. Roll half of the puff pastry into a 35 cm long, roughly 3 mm thick square. Place a pot lid on the pastry and cut out 4 circles. Sprinkle a little water on a baking sheet, arrange the pastry circles on it and press gently. Prick the center of each circle with a fork, then freeze for 15 minutes. Repeat the process with the remaining pastry. Divide the marzipan into 8 equal portions, roll each into a ball by hand. Line your work surface with baking paper, place the marzipan balls on top, cover with another sheet of baking paper, and roll with a rolling pin into 12.5 cm diameter discs. Place each marzipan disc on a puff pastry circle, leaving a 1.3 cm border around the edge, then freeze until ready to bake.
2
Prepare the apples
Cut the lemon in half, squeeze the juice from one half into a small bowl. Peel the apples, cut them in half and remove the cores, then rub the remaining lemon half over the apple flesh to prevent browning. Place the apples flat on a cutting board and slice thinly, then brush each slice with the lemon juice.
3
Final baking
Preheat your oven to 220°C. Arrange the apple slices overlapping on the marzipan-topped puff pastry, leaving the 1.3 cm border around the edges empty. Place in the oven and bake for 15 to 20 minutes until the pastry edges puff up and turn pale golden, then sprinkle with granulated sugar. Return to the oven and bake until the pastry is golden brown and the edges of the apple slices are slightly caramelized. Remove from the oven when a knife inserted into the apple comes out soft, this will take approximately 5 to 10 minutes.
