Apple puff pastry tart

Ingredients for 1 servings:

• 250 g puff pastry
• 200 g dried lentils for blind baking
• 3 apples
• 1 lemon(s), the juice
• 125 ml cream
• 125 ml milk
• 20 g vanilla pudding powder
• 2 tbsp sugar
• 50 g butter (sweet cream butter)
• 1 egg yolk, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with vanilla pudding and cinnamon

Preheat oven to 200 degrees Celsius. Roll out the puff pastry to a thickness of 3 mm and place it in a tart pan lined with baking paper. Roll up any excess pastry to form a rim. Prick the pastry with a fork and cover with baking paper again. Place the lentils on top and bake the base for 8 minutes. Then remove from the oven, remove the lentils, and let cool. Cut the unpeeled apples into wedges and drizzle with lemon juice. Mix the milk and cream. Mix half of the mixture with the custard powder and egg yolk (or without the egg yolk). Bring the other half to a boil with 2 teaspoons of cinnamon powder and 2 tablespoons of sugar. Add the mixed custard powder and stir until it reaches a pudding-like consistency. Pour this mixture onto the pastry. Place the apple slices (with the skins on the edge of the pastry) onto the pudding. Melt the butter with the remaining cinnamon and drizzle over the apples. Bake for another 15-20 minutes. Delicious hot or cold.