Apple tart, flat

Ingredients for 4 servings:

• ½ pkt. Puff pastry, frozen
• Flour, for dusting
• 2 tbsp jelly (apple jelly)
• 3 apples (Boskop) evenly sized, sour
• 4 tbsp lemon juice
• 3 tbsp sugar
• 2 tbsp butter
• ½ tsp ground cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the puff pastry sheets side by side (about 20 minutes), then stack them on top of each other and roll them out on a floured surface to about 4 mm thick. Line the bottom of a 26 cm springform pan with baking paper. Cut the pastry sheets into rounds and place them on top, pulling up a very small edge with your fingers. Spread the pastry evenly with the apple jelly. Peel the tart apples, quarter them, remove the cores, and cut each quarter into 5-6 evenly spaced wedges. Immediately toss in lemon juice. Then arrange the apple slices on the pastry base, working from the outside inwards, in a shingle pattern. Work evenly! Sprinkle the sugar, small pieces of butter, and cinnamon over the apples. Bake the tart in a preheated oven to 220°C for about 35 minutes. The base should be crispy and the apples soft and golden brown.