Preheat the oven to 200 C and line a large sheet pan with parchment paper.
Mix egg yolk with 2 tablespoons of water in a small bowl.
Roll the puff pastry out and brush the egg wash on all the edges of the puff pastry, making about 2 cm border.
Spread the apple curd equally on top of the pastry sheet (on the inside of the egg wash border), top with the apple slices.
Sprinkle the apples with granulated sugar.
Bake for 35-40 minutes, let it cool on a wire rack.
Scatter powdered sugar and almond slices on top, slice and serve.
Do not let your oven temperature exceed 200C. Doing so will easily burn the crust of your tart with the filling uncooked.
Apples may seem all the same to you, but there are actually different types of apples out there. Consider using Granny Smith apples as they are the most standard type to use in baking. They are tart, perfect for baking, and they do not melt in as they bake; instead, they keep their structure after time in the oven.
To encourage a golden color for your puff pastry sheet, you use egg yolk and water for the egg wash. However, if you want a simple and delicate brown crust for the recipe, you may consider using the egg yolk and milk combo for the egg wash.
Almonds are optional in this recipe, so why don't we use whip cream to finish the recipe off? Top your baked Apple Curd Tart with whip cream for a more creamy and smooth tart experience.