- two sheets of puff pastry
- one box of almond paste
- 8 oz container of fromage blanc
- two eggs
- 1/ 4 cup powdered sugar
- four apples, peeled and thinly sliced or coarsely chopped
- pinch of salt, nutmeg and cinnamon
- 1 TBS millk
- raw sugar
Thaw puff pastry, unroll and place one sheet in the bottom of a shallow tart pan (corners will hang over). Flatten the almond paste into a circle and layer over the crust. In food processor, combine fromage blanc, one egg and powdered sugar. Spread this mixture over almond paste. Place apple slices evenly on top and sprinkle spices over apples. Place second sheet of pastry over apples (so that it looks like an 8 pointed star), and fold all eight corners toward the center. Freeze entire tart for about 20 minutes.
Preheat oven to 425 degrees. When tart comes out of the freezer, whisk remaining egg and milk and brush over the top. Sprinkle with raw sugar. Bake for 20- 25 minutes, or until top is golden brown. Let cool and serve with ice cream, whipped cream or, (my favorite) greek yogurt.