Apple Thin with Crème Fraîche
320-gram sheet of ready-rolled puff pastry 1 tablespoon apricot jam 4 small dessert apples, cored, halved and
finely sliced 1 tablespoon melted salted butter 2 teaspoon soft light brown sugar crème fraîche, to serve
Preheat the oven to 190°C.
Place the puff pastry sheet on a large piece of non-stick baking parchment and roll out until it is the size of a dinner plate.
Place a dinner plate on top of the pastry and trace around the plate with a knife, discarding the excess pastry. Transfer the pastry disc (still on the parchment) to a baking sheet. Use a very sharp knife to mark your inner border, by scoring a line 2cm inside the edge, cutting about halfway through the pastry.
Using a fork, prick a few holes across the surface of the pastry inside the border. Spread the apricot jam over the inner circle. Arrange the apple slices in concentric rings over the jam, overlapping them tightly. Brush the apples lightly with the melted butter and sprinkle the sugar evenly over the whole tart.
Bake for 35 minutes or until golden and cooked. Serve warm with crème fraîche.
This is an edited extract from Round to Ours by Laura Jackson and Alice Levine, published by Quadrille, RRP $39.99, and is available in stores nationally.