The puff pastry in this tart makes it thin and crisp. Spend a little extra time enjoying the simple meditative task of carefully cutting the apples into fine slices and arranging them in a pattern of your own desiring. It will make the final product even sweeter.
Ingredients
- 4 firm, tart or semi-tart apples (I like Granny Smith or Pink Lady)
- 4 tablespoons sugar
- 1 teaspoon cardamom
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon cinnamon
- 1 package puff pastry (I used one from Vancouver Croissant)
- 1/2 cup apricot jam
- 4 - 5 cardamom pods, cracked
- 2 tablespoons dry vermouth
- 1 tablespoon water (for thinning)
Instructions
Core and peel apples and slice them very thinly. Add to a bowl with sugar and spices, and coat well. Roll out the puff pastry on a piece of parchment paper and arrange your apples as you wish. Fill in any gaps after you’ve laid out the main pattern. Bake for 35–45 minutes. The tart is done when the pastry and tips of apples are well browned.
While the tart is baking, make the glaze by adding the apricot jam, cardamom pods, and vermouth to a small saucepan. Be sure to crack or split the cardamom pods before adding to the pan so they can impart their flavour. Warm over low heat, stirring constantly, thinning out the mixture with a little water if necessary.
Once the tart is fully baked, remove from the oven and while still warm, brush on the glaze along the lines of the pattern, using a fine pastry brush. Allow to cool slightly and enjoy.
