Ingredients

• 2 Borg’s Puff Pastry sheets
• 1 egg yolk, lightly beaten
• 2 small apples, cored, thinly sliced
• 1/3 cup apricot jam for the glaze
• Frangipane Cream
• 100 g unsalted butter, softened
• 100 g caster sugar
• 100 g ground almonds
• 1 egg
• ½ tsp vanilla extract

Method

1. Combine butter, sugar, and almonds in a food processor. Once blended, add the egg and vanilla. Process for 2 minutes.
2. Preheat oven to 180° C degrees fan forced.
3. Prepare two baking trays with baking paper. Cut the Borg’s Puff Pastry sheet into four tart bases using a 10 cm round pastry cutter. Carefully place on the trays. Using a small knife, gently score a 1 cm border. Bruch each round with the egg yolk. Within the border, add around 2 teaspoons of the frangipane cream, spread evenly. Arrange the pieces of apple, starting from the border, going in a circle, on top of the cream.
4. Bake for 10 minutes. After this, reduce the temperature to 160° C degrees and bake for a further 15 minutes until the sides are puffed and golden. Remove from oven a cool or a wire rack.
5. Heat the jam in a microwave safe bowl for 20 seconds. Using a pastry brush, gently glaze the apple. Serve with a dollop of thickened cream or your favourite vanilla ice cream.