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Cristina Soriano

My dear friend Sofia shared with me one of my favorite recipes for an apple desert. What I love most about the desert is that it is flexible – you can add as much spice as you like. And, for me, the more cinnamon and nutmeg, the better. It also takes no time at all! 


Apple Tart

1 frozen puff pastry sheet

3-4 apples (I like using tart apples, but I’ve tried this with sweeter varieties and it is equally as delicious)

1-2 teaspoon of cinnamon (as much as you desire)

1-2 teaspoon of nutmeg (as much as you desire)

3 teaspoons of sugar

3 tablespoons of butter (in small cubes)


2 tablespoons of apricot jam

1 tablespoon of hot water

Pre-heat the oven top 400° F and line a cookie sheet with parchment paper. 

Peel the apples and slice them in half through the stem. Remove the pit either using a melon baler or a teaspoon (or a grapefruit spoon) and slice each half into thin semi-circle slices.

Lay out the puff pastry onto the cookie sheet and poke it with a fork so that steam can escape from the pastry, leaving it flaky and delicious. Neatly line the puff pastry with the apples, allowing each slice to overlap the other slightly.

 Sprinkle as much cinnamon, nutmeg and sugar as you desire and dot with the butter cubes.

Bake for about 40 minutes or until the smell of apple and cinnamon diffuses throughout your kitchen and the pastry is a flaky golden brown and the apples caramelized.

Mix the hot water with the apricot jam and brush the glaze onto the tart. 

Serve à la mode with an additional sprinkling of cinnamon.