Ingredients
Instructions
- For the puff pastry combine flour and salt in a large bowl
- Cut the cold butter into small cubes and work it into the flour until you have a coarse mixture
- Gradually add cold water and mix until the dough comes together
- Roll and fold the dough multiple times chilling between folds to create layers
- Roll out the pastry and line a 23cm tart pan
- Spread the apple apricot compote evenly over the base
- Arrange the thinly sliced apples in a circular pattern starting from the outside working your way to the center
- Mix the clarified butter with brown sugar and cinnamon
- Brush the apple slices with the butter mixture
- Bake at 190C for about 45 minutes until the pastry is golden and the apples are tender
- Let cool slightly before serving
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