Apple Tart
Roll the puff pastry thinly and line a tart tin. Fill with caramelized apples and raisins, top with the almond flour and butter mixture, and bake.
Ingredients
Puff pastry dough (rolled to 2mm thick)
to taste
Apples (peeled, cored, cut into 3cm cubes)
to taste
Butter (clarified, for sautéing apples)
to taste
Ground cinnamon
to taste
Calvados
to taste
Raisins (rinsed with hot water)
to taste
Almond flour (mixed with flour and sugar)
to taste
Flour
to taste
Brown sugar
to taste
Softened butter (for sprinkling on the tart)
to taste
Instructions
1
Preparing the apples
Peel and core the apples, then cut into 3cm cubes.
2
Rolling the dough
Roll the rested puff pastry dough to 2mm thick and cut out rounds using a 22cm stainless steel ring.
3
Lining the mold
Place the dough on a baking sheet lined with parchment paper, position the ring on top, and prick all over with a fork.
4
Making the almond mixture
Mix the flour, almond flour, and brown sugar, then rub in the softened butter by hand until it resembles coarse breadcrumbs. Rest for 20 minutes.
5
Sautéing the apples
Sauté the apple cubes in the clarified butter, sprinkle with ground cinnamon, and cook for 10 minutes until golden. Remove from heat and drizzle with the Calvados.
6
Layering apples and raisins
Spread the apple cubes evenly over the tart base and sprinkle with the rinsed raisins.
7
Topping with the almond mixture
Cover the apples evenly with the almond-flour-butter-brown-sugar mixture, then remove the steel ring.
8
Baking
Bake in a 180°C oven for 35-40 minutes until golden. Dust with powdered sugar after removing from the oven and serve warm.
