Torta di Mele con Pasta Sfogliata

This tart shows off the beautiful layers in the puff pastry to great advantage. The dough lines the pan in such a way that the cut edge of the dough is uppermost when the tart bakes. The construction of the crust is a little complicated, but its striking result is well worth the trouble.

This is based on an apple tart from the celebrated Sant’Ambroeus pastry shop, Milan’s most elegant.