Hetal Vasavada’s Spiced Chai Apple Pie Tart

Directions

1. Preheat oven to 400°. Line 2 baking sheets with parchment paper or a silicone baking mat.
2. Roll puff pastry into an 11-in. circle. Using a large plate or cake pan, cut pastry into a 10-in. circle. Place onto one of the prepared baking sheets. Place the scraps on the second baking sheet and freeze.
3. Using a knife, lightly score a 1-inch border around the edge of the circular pastry, making sure not to cut all the way through. Pierce the center several times with a fork; freeze for 10 minutes.
4. In a small bowl, whisk egg, 1/8 teaspoon water and pinch of salt. Brush over the puff pastry, avoiding the scored line (re-score with a knife if necessary). Bake until golden brown, 15-20 minutes. Cool completely on a wire rack.
5. Meanwhile, remove scraps from freezer. Cut into shapes with floured mini cookie cutters. Place 1 in. apart on prepared baking sheet; dust with confectioners' sugar. Place a piece of parchment paper over cutouts; top with a second baking sheet. Bake until golden brown, about 15 minutes.
6. In a large skillet over medium heat, melt butter. Once melted, add brown sugar, granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg and remaining salt. Add apples; cook until tender, about 5 minutes.
7. In a small bowl, combine remaining 3 tablespoons water and cornstarch. Add to apples. Mix until thickened. Remove from heat and cool to room temperature.
8. In a large bowl, beat cream until it begins to thicken. Add sugar, cardamom and vanilla; beat until stiff peaks form. Transfer to a piping bag fitted with a large round tip.
9. Lightly spoon apple filling into the center of the tart, and smooth into an even layer. Pipe whipped cream over top; garnish with baked cutout pieces. Serve immediately.