Warm puff pastry pie with apple

Preheat the oven to 200 ° C. Place the slices of puff pastry on the work surface and let them thaw. Clean the lemon and grate off the yellow skin. Squeeze out the lemon. Crumble the almond paste over a bowl, finely chop it with a fork. Add the lemon zest with 2 tablespoons of lemon juice and the crème fraîche and stir everything into a creamy mixture.

Wash the apples, pat dry and halve them. Remove the cores and lay the half apples with the cut surface on a shelf. Cut apples with a sharp knife into wafer-thin slices. Rub the apple slices with lemon juice.

Halve the slices of puff pastry, roll them out slightly in the width and place the slices with sufficient space on the baking sheet. Brush the slices with the almond paste mixture and lay the slices of apple on top of each other, so that you always see red bows and a small piece of flesh.

Stir in the apricot jam with 1-2 tablespoons of lemon juice and brush the apple slices with it. Put the baking sheet in the bottom of the oven and bake the cakes in 25 minutes until golden brown and done. Serve with vanilla cream and sprinkle some leaves of the thyme over the tarts.