1 rectangular tart
ready-made butter based puff pastry
8 sweet apples (I’ve used Rubin apples)
2 cinnamon sticks
1 teaspoon cinnamon
Idea for this tart comes from Susan Spungen – I loved the picture of this tart on the Instagram. I am experimenting a lot with cooking the aples sans sugar. The apple butter, cooked without sugar, but with the cinnamon only, results in the healthy jam, we can use in many ways. And so this way we have yet another delicious, buttery, sweet-sour, cinnamony apple tart.
Peel the apples, cut them in half and remove the cores. Cut the apples into thick cubes about one inch size, sprinkle with lemon juice. Put the apples into a flat large saucepan, add the cinnamon sticks and sprinkle with cinnamon and cook over low heat until the apples fall apart and are lightly browned. Put the soft apples in a blender (remove the cinnamon sticks) and blend to a smooth paste. Put the apples back into the saucepan with the previously removed cinnamon sticks and cook over low heat until it gets very thick. This is the apple butter. Put the butter aside. Remove the dough from the refrigerator. Roll the dough to approx. 1/5 inch thick and put it on the baking tray. Cut the dough along the edges, for the incisions to form the rant. Prick the bottom with a fork. Put the dough back in the fridge or freezer to cool. Peel the remaining apples, cut the core out and cut them crosswise on a mandoline into thin slices. Remove the dough from the refrigerator, smear the top with the apple butter and cover with the apple slices. Sprinkle the apples with cinnamon. Put the tart in the oven and bake for 35-40 minutes, until the dough and the apples are evenly golden brown.