Basque apple tart or Tarta de manzana is a classic pastry dessert served in many restaurants and patisserie shops across the Basque region. The origin of this dessert comes from neighbour France and the adaptation of this classic French dessert to many Basque patisserie shops during the late 19th century as a way of offering discerning clients quality Parisian patisserie products. There are many variations on the recipe, some recipes use short crust pastry, others puff pastry, some fill the tart with apple compote and other recipes use pastry cream. However, one element all recipes agree on is the top layer of thinly sliced apples, brushed with butter, baked in the oven until golden brown and finished with a glaze of apricot jam. On this recipe, I use ready-made puff pastry, thinly rolled into a rectangular pastry case, filled with apple compote, topped with sliced apples and baked in the oven. I like to serve my apple tart with a light thyme crème anglaise. The thyme infused custard pairs really well with the baked apple flavour.
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