Portuguese Apple Tart
Ingredients
- 0.7 pcPuff pastry (ready to use)
- 2.7 pcMalus domestica Borkhausen Gala (peeled and thinly sliced)
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 33.3 gBrown sugar
- 0.7 tspCinnamon ground
- 20 gUnsalted butter (in small pieces)
- 1.3 tbspApricot jam (extra or classic) (for glazing)
Method
A flaky pastry that cracks under the teeth, topped with melting and slightly acidic apple slices. The sugar has caramelized on the edges, releasing a warm cinnamon scent.
- 1
Peel and core the apples. Slice them into thin, regular slices. Drizzle with lemon juice to prevent oxidation.
- 2
Unroll the puff pastry into a tart tin. Prick the bottom with a fork to ensure even baking.
- 3
Arrange the apple slices in a tight rosette, starting from the outside towards the center. The pieces should overlap slightly.
- 4
Mix the brown sugar and cinnamon, then sprinkle over the fruit. Place small knobs of butter on top. Bake at 200°C until the pastry is golden and the apples are tender.
- 5
Heat the apricot jam with a spoonful of water. Brush the tart as soon as it comes out of the oven to make it shine.
Frequently asked questions
How do you get this dish right?
- For a really crispy pastry, make sure the oven is very hot before putting the tart in.
- If the apples release too much juice, sprinkle a little breadcrumbs on the pastry base before arranging the fruit.
How long does this dish keep?
Keeps for 2 days at room temperature under a dry cloth. Avoid the fridge as it makes the pastry soft.
