Apple Tart (tarte fine aux pomme)

On May, my dearest mate in Australia sent me a magazine with Curtis Stone in it... yes he is my favourite chef who has really hypnotizing eyes. But then, it was not him that attracted me. I found this recipe of apple tart which looked so nice topped with ice cream, and I can't help my self to try it. It was really easy to make, since I bought a ready made puff pastry for the taart base. I skipped the vanilla bean ice cream, but still it tastes super... :)

Here is the picture

Not bad right?
It becomes our simple, healthy and favourite dessert of all time.
I wrote the recipe for you if you'd like to give a try and pamper your tongue with this wonderful dessert.

Apple Tart
By Guillaume Brahimi
Source : Delicious Magazine, April 2010
Ingredients
4 golden delicious apple
a squeeze of lemon juice (to keep apples from discoloring)
2 sheets frozen puff pastry, thawed
1 egg, beaten
unsalted melted butter, to brush
3 tbs caster sugar

How to

1. Preheat the oven to 180 degree celcius and line 2 baking trays with baking paper. Peel, core and quarter the apples, then cut into very thin slices (a mandoline is ideal). Toss the slices in a little lemon juice to keep from discolouring.
2. Using a round 12 cm cutter, cut pastry into 8 rounds and divide between trays, leaving plenty of space between each pastry round. Brush pastry with egg.
3. Arrange apple slices on pastry in a circle, ensuring the slices overlap slightly.
4. Brush apples with melted butter and sprinkle each with 1 tsp sugar. Bake for 25-30 minutes, sprinklling with remaining sugar for the final 5 minutes of cooking time, until pastry is crisp and apples are golden and crisped at the edges. Serve warm, topped with a scoop of vanilla bean ice cream (I skipped this)

There you go, enjoy the picture and hope you like it.