Ingredients

• 2 x sheets of thin Puff pastry approx 10 x 10 inch (24 x 24cm) size is quite flexible.
• 4 granny Smith green apples (or yellow apples)
• 2 tbsp butter
• 2 tbsp fine white sugar
• 1 tsp vanilla extract
• Sprinkle of flour

Steps

• Step 1

  Peel the apples then core them. Place two in water so they don’t go brown.  Dice the other two and place in a pot barely covered with water and the vanilla extract.  Turn on heat to low and leave to stew until soft and broken down.  Add more water if necessary but then cook until almost dry. Leave to cool

• Step 2

  Prepare your pastry, sprinkle a little flower on each side to avoid sticking.  Cut into rectangles approx 5 x 10 inches or 12 x 24 cm.  Then crimp the dough on the edges using your fingers.  You can also simply fold it over.  Place some parchment paper on a sheet pan (tray) and place the four dough sheets on paper.  Using a fork, prick a few holes in each one.

• Step 3

  Spread the cooled down apple compote over each pastry from edge to edge.

• Step 4

  Cut the apples in half then slice very thin slices, the thinner the better.  Push down to fan them out and using the knife or a spatula, scoop them off and place directly on the compote on top of pastries.

  –

  Melt the butter and sugar on stove or in microwave then mix well until sugar has dissolved and brush on the apples using a pastry brush.

• Step 5

  Bake in oven for 20-30 min at 350°F – 180°C until the apples are slightly caramelised.  The bottom of each tart should be golden brown and crispy.  A few dark spots are normal for this style of tart.  Leave to cool down but always serve warm.

Little Tips

For that glossy Parisienne patisserie look, melt some apricot jam with a little water and sugar then brush on the apples.

Serve with a scoop of vanilla icecream. 

You can also make them in round pastry moulds.