- 200 g puff pastry (ready to use, round shape)
- 500 g apples (Boskoop or Pippin, for example)
- 50 g butter
- 50 g icing sugar
- Preheat the oven to 200°C.
- Arrange the dough in a pie pan. Trim any excess dough around the edges.
- Pinch the edges with your fingers for a decorative finish.
- Peel and slice the apples very thinly.
- Arrange the slices tightly on the dough, leaving about 3 mm space from the edge. Form a neat circle ending in a central rosette.
- Melt the butter and brush over the apples. Sprinkle with icing sugar. Bake for 30 minutes.
- Repeat the butter and sugar brushing twice during baking. Ensure apples are golden and dough is fully cooked.
Difficulty: 2/5
Proust: The Rediscovered Kitchen
Note: Serve hot with a scoop of vanilla ice cream for a delightful touch. For a classic version, add applesauce between the dough and fruit.
