Thin Apple Tart

📝 Ingredients

• 1 roll of puff pastry (230 g)
• 3 apples (about 450 g)
• ½ lemon
• 120 g apple compote
• 30 g demerara sugar
• 20 g unsalted butter
• ½ tsp ground cinnamon
• 1 tbsp apricot jam (20 g)

🍴 Utensils

• Baking sheet
• Rolling pin
• Very sharp knife
• Fork
• Pastry brush
• Small saucepan

📖 Steps

1. Preheat the oven to 200 °C. Unroll the puff pastry onto the baking tray on its baking paper and roll it out a little more with a rolling pin to make it thinner. Prick it all over with a fork, except for a 2 cm border which can then puff up.
2. Quarter the apples, remove the cores and pips, then cut them into very thin slices of about 2 mm, leaving the skin on for colour. Drizzle them with the juice of the lemon half as you go so they don't discolour.
3. Spread the compote in a thin, even layer over the pastry with the back of a spoon, leaving the 2 cm border clear: it will puff up and turn golden to form a lovely crisp edge.
4. Arrange the apple slices in a rosette, starting from the outside, overlapping each by two-thirds, skin side facing out. Continue in smaller and smaller circles towards the centre, filling it with the smallest slices.
5. Melt the butter in the small saucepan over a low heat. Brush it over the apples and the border, then sprinkle evenly with the sugar mixed with the cinnamon. Rinse and wipe the saucepan for later.
6. Bake for 25 minutes at 200 °C, until the pastry is golden and puffed at the edges and the apples are starting to caramelise. Lift a corner with a spatula to check the underside: it should be golden, not pale.
7. While it bakes, gently warm the apricot jam in the small saucepan with 1 tbsp water. As soon as the tart comes out of the oven, brush the apples with it to make them shine. Leave to cool for 10 minutes before cutting into 6 slices.