Email to Gillian Scarlett      

Apple Tart

Source of Recipe

Chef: Philippe Roussel


List of Ingredients

Raspberry Puree
1 pint raspberries
8 ounces sugar
Juice of 1 lemon


Apple Tarts
1 sheet puff pastry, thawed
4 apples
1/4 cup sugar
8 tablespoons unsalted butter, cut into 16 pieces

4 mint sprigs




Recipe

To make the puree: Puree all ingredients in a blender or food processor and put into a squeeze bottle. Keep cold until ready to use.

To make the tarts: Preheat the oven to 400 F. Line 2 baking sheets with silicone liners or buttered parchment paper. Lay the puff pastry on a work surface and cut four 8-inch rounds. Keep the pastry moist with a damp towel until ready to use each piece. Working with one apple at a time, peel an apple and cut it in half; remove the core. Very thinly slice each half. Lay one pastry circle on a prepared baking sheet. Begin by piling a few of the smallest apple pieces in the center. Overlapping the apple slices, place slices around the pastry, leaving 1/2 inch of the edge free. Sprinkle lightly with a little sugar. Repeat with another overlapped circle of apple slices, set in slightly further from the edge than the first. Sprinkle with a little more sugar. Build four apple layers, each one closing in on the center; fill any gap at the center. You want the apple slices to create a pleasing circular design. Heavily sprinkle the top layer of apples with sugar and dot with four pats of butter. Repeat to make each tart. Bake for 15 minutes, lower the heat to 200 F., and continue baking for 15 more minutes. Remove from the oven; keep warm.

To serve: Remove the tarts and transfer each to a dessert plate. Ring the tarts with raspberry puree. Garnish each with a mint sprig.