400 g Puff pastry
2 ts Ground hazelnuts; toasted
35 g Marzipan
4 Apples
Icing sugar
Lemon juice and water
Butter for greasing
Flour for dusting
Lightly whipped cream to
-pipe feather
Preheat the oven to 220C/425F/gas 7.
Dust the surface of a work area and roll out the pastry thinly. Cut out
circles 15cm approximately.
Place the cut outs on to bake-o-glide or a greaseproof covered tray. Mix
together the ground hazelnuts and the marzipan and roll into the size of a
walnut, carefully press down and place in the centre of the puff pastry
disc.
Peel, quarter and core the apples then slice thinly (dunk into acidicted
water if not to be cooked immediately to prevent the apple browning).
Lay the apple carefully overlapping until the pastry and marzipan are well
covered.
Sieve the icing sugar over the apple and bake for approximately 12-15
minutes.
To serve: Place the apple tart in the centre of the plate, ooze the caramel
sauce around the outside – feather with cream.
Yields
4 servings