No one does buttery pastries quite like the French. This apple tart is made with fresh granny Smith apples and topped off with a light brushing of Calvados. Formidable!
Serves 4
150g butter puff pastry or 4 sheets
100g creme fraiche
1/4 cup ground almonds
2 Tbs caster sugar
1 Tbs grated lemon rind
2 Granny Smith apples
20g butter, melted
1 Tbs calvados
1. Preheat oven to 200C. Roll out pastry to 1cm thick or cut 20cm rounds from the pre-rolled sheets. Refrigerate for 30 minutes.
2. Place the pastry on a greased oven tray. Combine the creme fraiche, almonds, sugar and lemon rind. Spread over the pastry leaving a 1cm boarder.
3. Halve the apples, remove the core and slice very thinly. Arrange in concentric circles, overlapping, over the almond mixture. Combine melted butter and calvados, brush over the apples and bake for 10 minutes. Brush with butter and calvados and continue baking for another 10 minutes or until golden. Serve with cream.
