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Apple tartes fines with cinnamon creamI use small Granny Smiths and slice them into paper thin rounds on a mandolin. Overlapped into concentric circles on some good-quality butter puff pastry, all that’s left to do is brush with melted butter and dust with a generous amount of cinnamon-scented caster sugar. 
10 minutes prep. 
25 minutes cooking
Serves 4-6 |
Ingredients
- 375 g butter puff pastry sheet
- 3 small Granny Smith apples, washed, unpeeled
- 30 g butter, melted
- 30 g caster sugar
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- 300 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon ground cinnamon
Method
- Preheat the oven to 200˚cand place an oven tray in the oven while it’s heating.
- Trim the pastry sheet to a 25 cm diameter round disc and place on a piece of baking paper, pricking all over with a fork.
- Trim the ends of the apples and then thinly slice them into rounds, discarding the seeds.
- Overlap the apple slices over the pastry, arranging in concentric circles, leaving a 1 cm border and brush with butter.
- Combine the sugar, cinnamon and cloves in a bowl and mix together well. Scatter half the dry mix over the apple slices and then transfer the pastry and baking paper to a heated oven tray and bake on the top shelf of the oven for 8 to 10 minutes or until the pastry begins to brown.
- After it has baked take out the pastry and brush with the remaining butter and scatter the remaining cinnamon sugar mixture on top. Bake for a further 10 to 15 minutes or until the apples are tender and browned on the edges and the pastry is a crisp dark golden colour on top.
- Once finished the second baking process stand to cool slightly and then dust with icing sugar.
- To make the cinnamon cream, whisk the ingredients in a bowl to combine and then you are ready to serve it with the warm apple tart.
