This is very easy but impressive looking tart, particularly if you use a good quality shop bought Puff Pastry. All you need is some frangipane (almond cream) and a few uncooked Granny Smith Apples...can't get easier than that. Once made, a sprinkling of icing/confectioners sugar finishes the tart nicely.
Make the frangipane:
Beat the caster sugar, softened butter and grated lemon zest until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and almond meal until just combined and place in a piping bag.
Prepare the Apples:
Peel core cut in half and slice apple into thin slices
Prepare the pastry:
Roll out to approximately 4mm thick. Cut 2 strips, 1 at @ 10 cm wide (bottom) and the other @ 11cm wide (top).
Dock the base only and pipe the frangipane down the middle - don't pipe too much.
Place the sliced apples atop the frangipane.
Egg wash the sides, top with the other strip, seal, crimp, make slashes across the top and egg wash.
Bake in hot oven (200C) for 12 - 15 mins.
Dust with icing sugar before serving.