This is a really easy, fast way to make apple tart. There really are no skills required!
In France it’s easy to buy rounds of pastry all nicely rolled up into a tube so all you have to do is unroll the tube and voilà you have a thin circle of pastry ready to use.
If you don’t have any powered almonds to hand, just use caster sugar. If you don’t have any apricot jam just miss out this stage!
Unroll the puff pastry (pâte feuilletée) and place on a baking sheet, sprinkle 1 tbsp of powered almonds over the puff pastry, then peel, core and thinly slice 4 or 5 apples (about 2mm thick). The apples should then be dipped in lemon juice to prevent browning, but this stage is optional. Next roughly fold in the edge of the pastry circle a couple of centimeters. Spread the apple slices over the pastry completely covering the base. Sprinkle 1 tbsp of powered almonds and 1 tbsp of vanilla sugar over the apples. Warm 2 tbsp apricot jam and paint over the apples, then take 25g of butter and cut it into tiny pieces of about half a cm, and dot these over the apples. Bake in a hot oven at 180°C for about 15 mins until the pastry is golden and the apples are hot. If you haven’t used apricot jam you could sprinkle a spoonful or 2 of icing sugar over the tart before it cools as this will give it a nice glaze. Serve “au nature” or with a spoonful of cream or ice-cream. Eat it anytime – for dessert, supper, or at 4pm. Enjoy enjoy!