Ingredients (serves 6-8):
- 1 sheet puff pastry (550g/15oz)
- 15 small apples, peeled, cored and cut into 2mm (3/4 inch) slices
- 20g/2 Tbsp butter
- 20g/2 Tbsp caster sugar
- a few sprigs of rosemary
- 60g (1/4 cup) soft butter
- 75g (1/3 cup) sugar
- 1 tsp vanilla extract
- 1 egg
- 100g (1/2 cup) ground almonds
- 1 tsp cornflour
- 3 Tbsp dark rum
1. Preheat the oven to 200 C or 400 F.
2. To make the almond cream, mix together the butter, sugar and vanilla until the butter turns pale. Then add the remaining ingredients for the cream. Whisk and set aside.
3. Roll out the puff pastry onto non-stick parchment paper. Ideally about 32cm (12.5 inches) in diameter. Using a small sharp knife, draw a line about 1 cm from the edge of the pastry to create a border.
4. Use a fork to prick inside the circle and cover with the almond cream.
5. Starting from the outside, arrange the apple slices over the almond cream. The slices should overlap tightly. Make a complete circle then start a smaller circle on the inside of the first circle. Repeat this until the tart is complete. You should have 3-4 circles.
6. In a small frying pan, melt the butter with the sugar and rosemary sprigs. Remove from the heat and brush the mixture over the apples.
7. Bake for about 30 minutes or until the pastry is golden brown and the apples are well coloured around the edges.
8. Serve warm with vanilla ice cream.
This recipe is adapted from Mange Tout by Bruno Loubet.