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Tarta de Manzana

  • Author: Chef de Patisserie Trace Leighton


  • 4 to 5 medium apples (Stan Devoto’s Pink Ladies are my favorite)

  • 1/2 lemon

  • 1/4 cup apricot jam

  • 1 sheet puff pastry


If you are using commercially made puff pastry, let the dough thaw 10 to 15 minutes. While the dough is thawing, peel the apples and slice them so that each piece is about ¼ inch thick. (Uniform slices make for even cooking.) Squeeze the ½ lemon over the apples.

Roll out the pastry so that is about ⅛ inch thick uniformly.  Using a large pie plate or platter as a guide, cut out a 10-inch circle of dough. Cover the inside 7 inches of the pastry with the apple slices and fold the rest of the dough up around the apples to form the shell. Place in a preheated 350 degree oven for approximately 20 minutes.

While the tarta is baking, slowly heat the apricot jam in a small pot with 1 tablespoon water. Remove tart from the oven when the edges of the crust are brown and lightly brush the apricot jam over the apples. Set aside to cool before serving.


  • Category: Desserts
  • Method: Baking

Keywords: apple tart, tarta de manzana, puff pastry tart

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