Portuguese Apple Tart

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 309
• Protein: 3 g
• Carbs: 43 g
• Fat: 13 g

Ingredients

• 0.7 piece Puff pastry ( ready to use )
• 2.7 piece Malus domestica Borkhausen Gala ( peeled and thinly sliced )
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 33.3 g Brown sugar
• 0.7 tsp Cinnamon ground
• 20 g Minimum butter sweet ( in small pieces )
• 1.3 tbsp Apricot jam (extra or classic) ( for glazing )

Instructions

1. Prepare the fruit

   Peel and core the apples. Slice them into thin, regular slices. Drizzle with lemon juice to prevent oxidation.

2. Line the tin

   Unroll the puff pastry into a tart tin. Prick the bottom with a fork to ensure even baking.

3. Fill the tart

   Arrange the apple slices in a tight rosette, starting from the outside towards the center. The pieces should overlap slightly.

4. Season and bake

   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. Glaze

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days at room temperature under a dry cloth. Avoid the fridge as it makes the pastry soft.