2 sheets of puff pastry (I used Pampas puff pastry)
2 or 3 apples (depending on size) peeled, quartered and cored. Then sliced as thin as possible.
1 orange, zested
1 - 2 tablespoons of butter
1 -2 tablespoons of sugar
1 egg yolk, mixed with a teaspoon of water

Cut the pastry sheets into a circle (I used an upside down plate).
Use a fork to poke holes all over the surface. This will prevent the puff pastry from rising irregularly when cooking it.
Place one sheet on top of the other sheet - on a lined baking tray.
Top the pastry with apples and arrange how you like it.
Leave a 2.5cm border on the edge.
Sprinkle orange zest over the apples, and dot with butter.
Evenly sprinkle sugar over the top.
Brush the pastry edge with the egg wash.

Bake in a 200 degrees fan forced oven, or 220 degrees conventional for 30 minutes, or until golden brown.

This recipe is by Francois De Melogue and I've done the conversion.

 

[Littleboy8]

Doesn’t it need par blind baking to not get a soggy bottom.

 

[Penny4]

Doesn’t it need par blind baking to not get a soggy bottom.

No, it turned out perfectly. It's cooked flat compared to a tart pan.

 

[Penny4]

Doesn’t it need par blind baking to not get a soggy bottom.

There's no liquid added either. Only a bit of butter that melts.