Apple Tart

Method

1. Let the shortcrust pastry (pasta frolla) sit at room temperature for at least half an hour before rolling.
2. Roll out the pastry to about 0.5 cm thickness, not too thin.
3. Place the pastry into a 26 cm tart tin (with removable bottom) lined with parchment paper.
4. Gently press the pastry into the tin, ensuring it adheres to the sides. Prick the base with a fork.
5. Spread the lemon-scented pastry cream evenly over the base.
6. Quarter an apple and slice it thinly using a mandoline or knife, keeping the slices uniform.
7. Arrange the apple slices carefully over the cream, pressing them in slightly. Place extra slices in the center.
8. Sprinkle cinnamon and brown sugar over the apples.
9. Fold the edges of the pastry over to cover part of the apples, pressing to adhere.
10. Bake in a static oven at 175°C for about 30-35 minutes, until golden.
11. Let the tart cool completely.
12. Prepare a glaze: heat apricot jam with a little water in the microwave until it becomes gel-like, then brush over the tart for shine.