PASTEL DE MANZANA RECIPES

Steps:

• Preheat oven to 220C. Roll pastry to 3mm thick and cut out a 20cm-diameter circle. Place on a baking paper-lined oven tray, top with baking paper, then another tray. Bake until golden and crisp (20-25 minutes). Set aside.
• Meanwhile, grease and line a 19cm-diameter springform pan. Slice apple halves, in batches, with a mandolin to 2mm thick and, starting from the outside of the pan, stand apple slices in half moons (flat edge down), tightly overlapping and working your way in towards the centre to create a spiral. Sprinkle 60gm sugar over apple and dot with butter, then bake until apple softens (5-10 minutes). Invert onto a baking paper-lined oven tray, remove sides of springform pan and place a tray on top. Weight with an ovenproof saucepan and press lightly to flatten. Bake for 20 minutes or until pressed, then remove saucepan, top tray, pan base and baking paper and place pastry round on top. Cover again with baking paper and a tray, invert and set aside. Preheat grill to high.
• For vanilla cream, combine all ingredients in a bowl and refrigerate until required.
• Dust tart with remaining sugar and grill, or blowtorch, until caramelised (2-3 minutes). Serve immediately with vanilla cream.

Steps:

• Preheat oven to 400.
• Peel, core and slice apples.
• Roll out puff pastry on a floured surface and place in a 9-inch pie pan. Trim any pastry that hangs over the edges.
• Arrange apple slices in pastry shell; pour lemon juice over apples.
• Place tart in its pan on a cookie sheet and place on middle oven rack.
• Bake for about 30 minutes, covering pastry edges with foil if browning too quickly.
• Remove from oven and sprinkle with cinnamon. Cool for 10 minutes.
• Spread apricot jam over tart to glaze (have jam at room temperature or warm it slightly - this will make it easier to spread).