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.
Roll out the dough on a floured surface into a
For the filling, peel, halve, and core the apples. Reserve 3 halves, tightly wrapped in plastic, in the refrigerator for the top of the tart. Dice the remaining apples coarsely and combine with the lemon zest, butter, and all but 1 tablespoon of the sugar in a nonreactive saucepan that has a tight-fitting cover. Place the pan over medium heat. When the apple mixture begins to sizzle, cover the pan, lower the heat, and cook 5 minutes, until the apples are swimming in water. Uncover the pan and cook, stirring often, until the apples are reduced to a thick, chunky puree, about 5 to 10 minutes longer. Cool the filling.
To form the tart crust, butter a
Pour the cooked filling into the pan and smooth it evenly over the dough. Cut the remaining apple halves into thin slices and arrange them on the filling, as in the illustration. Sprinkle with the reserved tablespoon of sugar.
Bake the torta
Release the sides of the springform pan and slide the torta onto a platter.
© 1990 Nick Malgieri. All rights reserved.