Apple pie on puff pastry

Ingredients for 1 servings:

• 1 sheet(s) of puff pastry
• 1 kg apples, sour
• 120 ml milk
• 200 ml cream
• 40 g sugar
• 1 pc. pudding powder
• 45 g rum
• 80 g marzipan
• 55 g raisins in rum
• 65 g butter
• 4 egg yolks
• 1 pinch(s) of vanilla sugar
• ½ lemon(s), grated peel
• Apricot jam
• Almond(s)
• Sugar granules
• 500 g peas, for blind baking

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours

Line a tart tin with the puff pastry, spread the peas on top, and bake for about 35 minutes at 170°C. Remove the peas after baking. Spread the roughly chopped apples and raisins on the puff pastry base. Melt the butter in a saucepan, add the marzipan and custard powder, and stir until smooth. Stir in the milk, cream, sugar, rum, egg yolk, the grated zest of half a lemon, and the vanilla sugar, and spread over the apples. Bake for about 60 minutes at 170°C. Once cooled, turn the tart out of the tin and spread with apricot jam. Sprinkle with almonds and sugar powder.