Wafer thin membrillo and apple tart

Yield: 1 servings

Measure Ingredient
450 grams Puff pastry; (1lb)
6 \N Golden delicious apples
110 grams Membrillo; (4oz)
55 grams Melted butter; (2oz)
30 grams Caster sugar; (1oz)
\N \N Flour
3 tablespoons Clear honey
30 grams Diced walnuts; (1oz)
150 millilitres Double cream; (5fl oz)


Firstly roll out the puff pastry nice and thin and prick the surface with a fork. Then cut out 4 x 8 to 9 inch discs. Place in the fridge to rest.

Peel and core the apples, cut in half and slice the apples nice and thin with a sharp knife.

Remove the tarts from the fridge and place on a non stick buttered baking tray. Lightly brush the edges of the tarts with melted butter and spread the quince jelly in the middle. Line the apples in a fan pattern around the edge and a few in the middle. Drizzle the top with the melted butter and sugar and bake in a hot pre-heated oven 200øC/400øF/gas mark 6 for about 5 to 6 minutes until golden brown.

While cooking whip the double cream until thick, then fold in the walnuts and honey and place in the fridge. Remove the tart from the oven and glaze with a little of the remaining butter. Place on the plates and serve with a spoonful of the double cream.

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