Wafer-Thin Membrillo and Apple Tart with Honey and Walnut Cream

Thin puff pastry discs topped with membrillo and apples, baked until golden, served with whipped honey walnut cream and mint.

Vegetarian Dessert Apple Pastry Walnuts

Estimated Nutrition

Calories

931.6

kcal / serving

3726.5 kcal total

Carbs

77.7g

per serving

310.8 g total

Fat

67.1g

per serving

268.4 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Puff Pastry

Ready-made

Caster Sugar

CondimentsSauces

110

Membrillo

Quince paste

Dairy

Butter

Melted, plus extra for greasing

150

Double Cream

Fruits

piece

Apples

Golden Delicious, peeled, cored, and halved

NutsSeeds

sprig

Mint

To garnish

Walnuts

Chopped

Other

tbsp

Honey

Runny, for drizzling

tbsp

Honey

Runny

Method

Roll out the puff pastry to 3-4mm thickness on a floured surface and prick with a fork.

Cut out four 23cm discs and rest them in the fridge.

Preheat the oven to 200°C.

Thinly slice the peeled and cored apples.

Place pastry discs on a buttered tray and brush edges with melted butter.

Spread membrillo in the center of each disc and layer the apple slices on top.

Drizzle with honey, sprinkle with sugar, and bake for 5-6 minutes until brown.

Whip the double cream until thick and fold in walnuts and honey.

Glaze the warm tarts with remaining butter and serve with the walnut cream and mint.