Rustic Apple Puff Pastry Tart with Cinnamon and Nuts

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Table of Contents

- Apples (medium-sized): 2 pcs
- Juice of half a lemon
- Sugar: 2 tbsp

- Puff pastry (store-bought or homemade): 1 sheet
- Apricot jam: 3 tbsp (divided)
- Milk: 2 tbsp

1. Prepare the Apples:
  - - Peel, core, and slice the apples into thin wedges.
  - In a medium skillet, melt the butter over medium heat. Add the apple slices, sugar, cinnamon, and lemon juice. Cook for 3–4 minutes, stirring occasionally, until the apples soften slightly and the sugar forms a light caramel glaze.
  - Remove from heat and let the apples cool.

Prepare the Puff Pastry Base:
- - Preheat your oven to 180°C (356°F), ensuring it is a static oven.
  - Roll out the puff pastry sheet on a floured surface. Transfer it to a baking tray lined with parchment paper.
  - Crumble the Savoiardi biscuits and spread them evenly across the center of the puff pastry, leaving a 2-inch border around the edges. This layer helps absorb the juices from the apples, preventing a soggy crust.

Assemble the Tart:
- - Arrange the cooled apple slices neatly over the Savoiardi layer. Sprinkle the chopped nuts over the apples for added crunch.
  - Fold the edges of the puff pastry over the apples to create a rustic border. Brush the pastry edges with milk to help them achieve a golden-brown finish.
- Warm 2 tablespoons of apricot jam in the microwave or on the stovetop and brush it lightly over the apples and pastry edges for added sweetness and shine.

Bake the Tart:
- - Place the tart in the preheated oven and bake for 30–35 minutes, or until the puff pastry is golden and flaky.
Finishing Touches:
- - Once baked, remove the tart from the oven and let it cool slightly. Warm the remaining apricot jam and brush it over the apples for a glossy finish.
  - Dust the tart with powdered sugar before serving.

Serve:
- Slice the tart and serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.