PREPARATION

Preheat the oven to 175°C.
Put the puff pastry into the cake pan on the baking paper so you get the cake after baking can play easily.

Mix in the bowl the sugar, eggs and almond flour to a batter and pour it over the pie crust.

Wash and peel the apples, remove the core and cut into thin slices. Put the slices spiral on the batter so that you will cover the entire cake with apples.

Bake 45-50 minutes, or until golden brown. Brush the tart after baking with apricot jelly. This will prevent the drying out of your pie.

Serve warm with vanilla ice cream or cold with caramel sauce.