INGREDIENTS
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Preparation:
Puff pastry
5 Granny Smith apples
Granulated sugar
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Apple Purée:
Apple trims
Sugar to taste
Squeeze of lemon juice
A little water
Method
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Preparation:
Place the puff pastry on a tray lined with parchment paper and dock (prick) all over, then chill for 30 minutes.
Using a sharp mandolin, slice the apples thinly. Keep the trims and ends to make a little apple purée.
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Apple Purée:
Place the trims, sugar, lemon juice, and water in a pan with a lid.
Bring to a simmer and cook for 5 minutes.
Leave to cool with the lid on, then crush with a fork to make the purée.
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Assembly And Baking:
Spread the apple purée over the chilled pastry, then arrange the sliced apples in long strips on top. Sprinkle granulated sugar all over.
Bake in the oven at 210°C for 20 minutes, then reduce the temperature to 200°C. When caramelised enough, remove and let cool for 5 minutes.
Place a sheet of parchment on top and carefully flip the tart over, pressing lightly until cool.
Cut into portions and serve.