A cake recipe for all foodies:
(*) Roll out 26 to 28 cm ø puff pastry as thinly as possible.
Cover the baking tray, raise the edge, prick the bottom with a fork. Leave to cool with the lid closed until ready to use.
Peel apples, cut out core, then halve apples, cut diagonally into wafer-thin slices. Spread evenly from the outside to the inside in a brick-like pattern on the cake base. Drizzle with olive oil, sprinkle with sugar and pieces of butter. Bake in the lower part of the oven heated to 225 °C for twenty to twenty-five minutes.
Tip: Serve with cassis sorbet.
Pre-bake. Spread thickly boiled apple puree (flavored with juice of one lemon, butter and sugar) 1/2 cm high evenly on the pastry base. Spread very thinly sliced apple evenly on top. Brush with melted butter and sprinkle with sugar. Bake briefly in the upper part of the 250 °C oven. Apricotize to taste or brush with warmed quince jelly.
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