Tarta de Manzana

1 disc Puff pastry (cut 1 boqueria sharing plate)  

1/2 apple  Apple golden delicious     

2 tbsp saffron apple pure      

4 tbsp Confectionary sugar

1 scoop of vanilla ice cream

1 tbsp of dulce de leche

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Preheat the oven to 450F.

Cut disc of puff pastry 9 inches wide, use a fork and poke holes in the middle of the pastry to prevent it from rising too much

Using an apple corer, remove the core from the remaining apple, then cut each half into scant 1/16-inch-thick slices. If you have a mandoline, use it for this.

Spread the cooled apple purée over the pastry, leaving a 1⁄2-inch rim. Fan the sliced apple over the purée in slightly overlapping circles. Sprinkle the remaining 2 tablespoons sugar over the sliced apple.

Bake until the pastry is golden brown and the apples on top are tender and caramelized, about 13 minutes.

Cool slightly, then sprinkle the apples with more sugar to coat lightly. Use a blowtorch to caramelize the sugar on top.

Plate, place 1 scoop of vanilla ice cream and drizzle dulce de leche on top.

Serve warm.

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