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Apple Tart
Contributed by Justin Quek of Au Jardin Les Amis

7 sheets of filo pastry
50 g clarified butter (melt butter in a microwave to separate the oil)
4 granny smith apples
4 bunches red currants
4 tsp almond cream (recipe follows)
Icing sugar

Peel and slice apples into thin slices.
Brush each layer of filo pastry with the clarified butter and stack neatly one on top of the other.
Repeat until all seven layers form a pile.
Use a bowl with a diameter of 12 cm as the base for you to cut around to get four equal portions.
Place onto the stacked pastry and mark lightly, making sure there is sufficient pastry for four portions with minimum wastage.
Press firmly and using the sharp point of a kitchen knife, cut out the round forms.

Transfer to a baking tray.
Spread a teaspoon of almond cream on each round.
Lay the equivalent of one apple in fine slices in a decorative manner per pastry.
Brush the top with a bit of clarified butter.
Using a fine sieve, dust a little icing sugar over the apples.
The dessert is now ready to be baked.
Bake at 180 degrees Celsius for 20 minutes until golden brown.
Serve hot with vanilla ice cream and garnish with a bunch of red currants.
Dust again with icing sugar for a snowy appearance.