Apple Tarte Fine

Ingredients
500g ready-made puff pastry
3-4 Granny Smith or Braeburn apples
20g unsalted butter, melted
1-2 tablespoons caster sugar
2 tablespoons apricot jam
Apple puree
2 medium cooking apples (c. 500g)
4 tablespoons golden caster sugar
1/2 teaspoon ground cinnamon
squeeze of lemon juice

Method
1. Make the apple puree - peel, core and chop the apples - place in a pan with the sugar, cinnamon, lemon juice and 4 tablespoons of water - stir and bring to the boil - lower the heat, cover and cook gently for 10 minutes or until the apples are soft - taste and add more sugar if apples are too tart - push through fine sieve and leave to cool.
2. Preheat ove to 200C - roll out the pastry to a 2mm thickness - using a 13cm plate as a guide cut out 4-6 rounds and place on two large baking sheets lined with baking parchment - peel, core and thinly slice the desert apples.
3. Spread a thin layer of the apple puree over the pastry (leaving a 1-2 cm margin) - arrange the apple slices in a circle on top of the puree overlapping them slightly - brush with melted butter and sprinkle with a fine layer of sugar - chill for 15-20 minutes.
4. Bake the tarts for 5 minutes - leave to cool for 5 minutes - cover each sheet of tarts with lightly greased baking parchment and weight down with another baking sheet - holding the sandwiched sheets tightly, flip so the pastries are on top of the apples - bake for another 15-20 minutes until the pastry is brown and crisp.
5. Flip the baking sheets carefully again as they are removed from the oven - transfer the tarts to a wire rack and brush with warm apricot jam (warmed with 1 tablespoon of water) to glaze - serve warm, with ice cream or cream.

Status
Untried