A delicate apple tart - soft apples and buttery crust perfect for afternoon tea.
Ingredients
1 sheet puff pastry
2 apples (I used Macintosh, try not to use anything too sweet)
1 Tablespoon AP flour
0.5 teaspoon cinnamon
0.5 teaspoon vanilla bean powder
0.25 cup sugar
2 Tablespoons butter, cold and cubed
2 Tablespoons raspberry preserves
Instructions
Preheat oven to 400F.
Slice the apples very thinly, as thinly as you can. Do not peel! In a bowl, toss them gently with sugar, cinnamon, and vanilla bean powder.
Roll out chilled pastry on a lightly floured surface - make it as freeform as you would like - and lay it flat onto a baking sheet lined with wax or baking paper.
Layer the apple slices, keeping them snug next to each other, all along the pastry, leaving an inch-wide border. Crimp the edges.
Dot cubed butter all over the apples and sprinkle with any cinnamon-vanilla sugar that is remaining in the bowl.
Bake for 40 minutes, rotating halfway through, until pastry is golden and apples are soft.
Prepare the glaze: heat 2 tablespoons of raspberry jam or preserves with half a cup of water. Reduce to a syrup. Use a pastry brush to brush warm glaze over still warm apple tart to get that glossy top.
Recipe by Saffron and Honey at https://saffronandhoney.com/apple-tart/