Apple Tart

This isn't just a pie - it's an incredibly beautiful and delicate apple tart on ready-made puff pastry with a sour cream filling and apricot jam. This recipe from the wonderful cook Elen@Lat has firmly settled into our family: it comes together very quickly, the ingredients are easy to find, and the result is stunning. Recommend!

Apple Tart

A delicate apple tart on ready-made puff pastry with a sour cream filling and a glossy apricot jam glaze. Quick, beautiful and divinely tasty.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 250 g puff pastry, yeast-free thawed
• 100 g sour cream
• 100 g sugar
• 50 g apricot jam
• 2 apples
• 20 g flour
• 1 egg
• 10 g vanilla sugar

Method

 

1. Grease a pan (mine is ceramic, 24 cm in diameter) with vegetable oil. Line it with the thawed puff pastry, forming a 1.5-2 cm rim. Prick the dough with a fork so it doesn't puff up during baking.
2. Cut the apples in half, remove the stems and cores. Slice very thinly and arrange them in a circle on the dough - from the edges toward the center.
3. Make the topping: in a deep bowl, whisk together the egg, sour cream, sugar, vanilla sugar and flour until smooth.
4. Pour the topping over the pie and spread evenly over the whole surface.
5. Bake in an oven preheated to 180 °C for 30 minutes.
6. Brush the finished tart with apricot jam right away. Let it cool completely - and enjoy. Bon appetit!
   

Notes

The jam is brushed on while the pie is still hot - that way it forms a thin glossy layer and shines beautifully.