Apple Tart

• 250 g puff pastry
• 8 cooking apples
• 50 g

Roll the pastry out into a large, thin round (approximately 35 cm). Peel, core and finely slice the apples. Melt the butter and put in a bowl with the sugar and lemon juice. Toss the apple slices in this mixture.

Arrange the apple slices decoratively on top of the pastry which you have placed on a flat, buttered baking tray. Brush the edges with the egg yolk.