Thin Apple Tarts

To make these delicious thin apple tarts, start by rolling out the puff pastry that you have previously prepared.

Prick the puff pastry using a dough docker, then cut out pastry discs with a Ø 14 cm mousse ring (or with a round pastry cutter).

Place two puff pastry discs on a perforated baking sheet lined with a silicone baking mat. This recipe is for two thin tarts.

Store in the fridge if necessary.

Filling: Peel the apples using a peeler.

Core the apples and slice them thinly.

Arrange the apple slices in a swirl on a puff pastry disc...

...harmoniously for an optimal result.

Do the same with the second thin tart.

Sprinkle these apple tarts with brown sugar or raw sugar.

Then place a knob of butter in the centre of each tart. You can also sprinkle a little ground cinnamon, according to your taste.

Place the sheet in a preheated fan-assisted oven at 180°C, and bake until the tarts and the pastry crust are fully golden.

When cooked, the surface of the thin tarts should be nicely golden. These tarts should be served warm, so baking should be done just before serving, keeping in mind that baking takes between 20 and 25 minutes.

Remove the tarts from the oven and place them on the work surface.

Take a thin tart with a cranked metallic spatula...

...and arrange it on a serving plate.

Finish: Dust the thin tart with a light layer of icing sugar using a fine sieve.

To create a geometric shape, I use the edge of a baking sheet to achieve a straight boundary line.

This is what the result should look like.

Sides: Place a scoop of vanilla ice cream in the centre of the warm thin tart. This should be done at the very last minute so the ice cream does not melt.

Finish decorating with a fresh mint leaf held in place by a small piece of vanilla pod (2cm).

Our thin apple tarts are now done.
This dessert can be served with some custard or whipped cream. Enjoy!