2tbsp (1.05 oz) (30 gr)unsalted butter, cold, cut into small dices
1tbsprolled oats or almond flour
3tbsppeach jam or marmalade,for decorating
Instructions
Preheat the oven to 392º F (200° C). Line a large rectangular baking sheet with parchment paper.
Peel and core the apples, then cut them into thin slices, place them in a bowl and add the lemon juice to prevent them from oxidizing.
Separately, take the piece of puff pastry and place it on the baking sheet. With a knife, mark (without cutting) a rectangle about 1 inch (2.5 cm) inward from the edge of the dough on every side, so as to get a space that will later serve to hold the tart, to form a perimeter of sorts. Also, prick the inside of the puff pastry several times with a fork, to make the inside of the rectangle nos as puffy when baked, as that's where the apple slices will go.
Add to the puff pastry, without touching the marked edge, the flaked oatmeal or almond flour evenly. Separately, in a small bowl, mix the sugar with the cinnamon powder.
Place the apple slices on the puff pastry dough, on top of the oat flakes, trying to arrange them well, overlapping a little. Sprinkle the cinnamon sugar mixture on top of the apples and then add the cubed butter all over them.
Fold the edges of the puff pastry that had been marked over the apples (towards the inside of the tart), folding the corners of the pastry over each other. Bake the tart at 392º F (200°C) for about 30 minutes until golden brown and when the apples are slightly soft and more transparent.
While the tart is baking, place the apricot jam in a small microwave-safe bowl and heat for 30 seconds to make it more liquid.
Once the tart is ready, take it out of the oven and brush it with the jam using a kitchen brush. Cut it into 6 equal portions and it is ready to eat. It can be eaten hot and served with vanilla ice cream.