Easy Apple Tart
  Fat
Jennifer McLagan
After the successful first book Bones ($41.50), McLagan tackles a supposedly taboo subject, fat. However as we are finding out fat is good for us, and for those of us who never gave it up now's the chance to get out the butter, make crackling and feel good about it all. Hardcover, 232 pp. $37.95.
Serves 6
7 ounces / 200g Puff Pastry
1/3 / 1 ounce/ 30g ground almonds
2 to 3 cooking apples
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Roll out the puff pastry into a thin square about 10 1/2 inches. Cut out a 10 inch circle and place it on an ungreased baking sheet. Leaving a 1/4 inch rim untouched, prick the pastry with a fork; the untouched part will rise, keeping the apple slices on the pastry. Refrigerate the pastry disk for 30 minutes.
Preheat the oven to 425F.
Staying inside the rim, sprinkle the pastry with the ground almonds. Peel the apples, cut them into quarters, and remove the cores. Cut each apple quarter lengthwise into thin slices.
Arrange the apple slices in overlapping concentric circles on top of the almonds, leaving the rim uncovered. Drizzle the apple slices with the melted butter and sprinkle with the sugar.
Bake until the apples are cooked, the pastry is golden, and the edges have puffed up to from a rim around the apples, 25 to 30 minutes.
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