Apple tart with puff pastry

For 4 people
  • 2 sheets of frozen puff pastry (approx. 225 g)
  • 2-3 EL (approx. 50 g) Sugar
  • 1 EL soft butter
  • 2 (approx. 300 g; for B. Jonagold) sour apples
  • 1 EL lemon juice
  • 2 EL Apple schnapps
  • 2 TL chopped pistachios
60 minutes
Let the sheets of dough thaw. Caramelize the sugar in an ovenproof pan (approx. 20 cm Ø) until golden yellow. Let cool in the pan. Spread the butter in flakes on top
Peel and quarter the apples and remove the core. Cut the apples into wedges. Drizzle with lemon juice and brandy. Place apple wedges on top of the caramel in a fan shape
Lay the dough sheets next to each other, slightly overlapping lengthways, and press down the center seam. Possibly. roll out easily. Cut out a circle (approx. 20 cm)
Cover the apples completely with puff pastry. Bake in a preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for about 35 minutes. Carefully turn the tart out. Cut into 4 pieces. Sprinkle with pistachios. Whipped cream tastes good with it
Simply make small motifs from the leftover dough when you cut it out Cut out and bake as well. Serve with it or snack extra
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 4 g protein
  • 20 g fat
  • 39 g carbohydrates


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