Let me tell you that this tart was a breeze to make – no need for any rolling out or baking blind. Just a sheet of puff pastry to begin with and topping it with almond and apple.
Last I checked, we were in the heights of summer making berry tarts full of gorgeous summery delights. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. These apples are bursting with flavours and it’s crunchy texture making it ideal for tarts and crumbles.
Last post I made a humble attempt to have recipe card posted along with the blog post, I was overwhelmed with the warm response. I think we all love changes whether it is big or small. I have realised that trying out new things, learning or shifting from the comfort zone makes it harder initially but a sweet reward at the end makes every effort worthwhile.
As many of you are aware that apart from blogging, I have thrown out myself as a freelance photographer and stylist. So chasing natural light and making it happen often doesn’t work. I have to get savvy with other sources of light and basically understand the dynamics of artificial lighting. There are heaps of choices out there but I choose to invest in the latest speed light with soft box for making it easier in any given place. This is a challenge for me at the moment and I am sure this will help me to pursue my chosen path with more grace.
Coming to today’s post, this buttery puff pastry topped with a luscious almond cream and thinly sliced apple is a lovely treat It is gorgeous treat to have in the Fall when newly harvested apples are available at farmer’s markets. Having this warm flaky pie lined with apples and paired with glorious almond filling with double cream is simply irresistible.
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