Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
Fold the edges of the pastry.
Bake for 35-45 minutes, until the pastry is golden and apples are tender.
My version of Normandy Apple Pie, with calvados and sour cream, of course.
Normandy Apple Pie
Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
Arrange the apples slices in an overlapping spiral pattern.
In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
Pour the mixture over the apples.
Bake for another 15 minutes.
Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.