Experiments with puff pastry, part two.
No high arts. Only some old apples, a can of peaches and a roll of puff pastry. Slice the fruit thin and order on top. Bake at 200°C for half an hour. Let cool down before eating.
This can be made with just about anything on top and the bottom is surprisingly thin and crisp.
And I really wanted to use the word “tart”, so, taaart!
