This desert is elegant and impressive, and takes no time whatsoever. The simple addition of brown sugar and cream over apples as they bake, melds with the fruit juices creating a sumptuous caramel-like glaze on top.
Makes 1 9-cm tart.
Preheat the oven to 400ºF and line a baking tray with parchment paper.
Roll out the puff pastry on a lightly floured surface to a 9-inch square and about 1/4-inch thick, trimming edges to straighten if needed. Place this onto the prepared baking tray, dock with a fork, and chill while preparing the apples.
Peel the apples and core them using an apple corer to keep the apples whole. Slice the apples thinly using a Japanese mandolin (or by hand). Arrange the apple slices in 3 or 4 rows over the pastry, sprinkle with the brown sugar and then carefully pour the cream overtop. Bake the tart for 35 to 40 minutes, until the pastry and apples have browned.
Serve the tart warm or at room temperature on its own, or with ice cream.