French Apple Tart Recipe

Ingredients

• 400g good quality frozen puff pastry (thawed)
• 2 red apples
• 2 green apples
• 57g butter
• 61g caster sugar (you can add more if jou like it sweeter or substitute for sugar)
• 250ml heavy cream
• caster sugar (to taste (or substitute))
• flaky salt (Maldon is a good choice (optional))
• Prepare the Tart Dough: Use a removable botton tart pan and spray it with nonstick spray.
• Roll out the puff pastry into a roughly round shape that fits your tart pan. Use flour as needed to prevent sticking, flipping the dough occasionally.
• Transfer the rolled dough in the tart pan, pressing it into the edges. Trim any axcess dough from the edges.
• Place the tart pan in the freezer for 30 minutes while you prepare the apples.
• Prepare the Oven: Preheat your oven to 200°C (400°F) and position a rack in the centre.
• Prepare the Apples: Core the apples and cut the “cheeks” into four pieces, ensuring eachpiece has a large flat side. Lay each piece on its flat side and slice thinly while keeping the slices together.
• Remove the tart pan from the freezer.
• Arrange the apple slices in the tart pan, fanning them out in your desired pattern. Some practice may be required to achieve the perfect look, don’t hesitate to trim some slices as needed.
• Make the Whipped Cream: In a cooled bowl, whip the heavy cream until soft peaks form. Gradually add caster sugar to taste.
• Incorporate a generous pinch of sea salt and continue to whip until the peaks become firmer. The mixture should taste slightly sweet with a hint of salt, but not overly salty.
• Serving: Serve the tart at room temperature, accompanied by dollops of whipped cream.