Transfer to the parchment paper-lined cookie sheet. Cut the apple in half. Let rest for 5 minutes. water. Arrange the slices down the centre of the pastry overlapping each slice. for sprinkling softly whipped cream. Line a cookie sheet with parchment paper. Pour over the glaze and sprinkle over the toasted almonds. Remove the tart from the oven. split and seeds scraped into the pan 2 tbsp (30 mL) toasted sliced almonds icing sugar. vanilla bean and its seeds until reduced to ¼ cup (60 mL). and then lengthwise into 1/8-inch (. unpeeled and cored 1 tbsp (15 mL) granulated sugar Glaze 3 tbsp honey ½ cup water ½ a vanilla bean. Sprinkle the apples with the sugar. To serve. This tart can be made early in the day. Meanwhile. On a floured counter. Makes 1 tart ½ package puff pastry 1 Granny Smith apple.2 cm) thick slices. Remove from heat and let cool slightly. sprinkle with icing sugar and serve with dollop of softly whipped cream. if necessary.5 cm x 35 cm).Apple-Almond Tart This is one of those five-minute desserts to have in your back pocket when you need something fancy but have zero time! It’s so quick to make that the tart will be ready to go in the oven before the oven has even finished heating up. . make the glaze by simmering the honey. roll out the pastry into a narrow rectangle (5-inch x 14-inch) (12. for serving Preheat oven to 425°F (220°C). Bake for 20 minutes until golden brown.