• 15min
  • 25min
  • Easy
  • 4-6 Servings
0 vote


  • 1 Pink Lady® apple
  • 1 A handful of arugula
  • 30 g parmesan
  • 2 tbsp olive oil
  • 2 puff pastries
  • ½ squeezed lemon
  • 1 sprig mint
  • 1 sprig basil
  • 30 g pine nuts
  • 1 egg yolk (for the egg wash)


  1. Preheat the oven to 190°C.
  2. Wash the rocket salad and mint.
  3. Peel, core and coarsely chop the apple.
  4. Place the apple pieces, lemon juice, rocket salad, pine nuts, Parmesan, mint, basil and olive oil in a blender.
  5. Blend until smooth (about 5 minutes, stirring occasionally).
  6. On a clean worktop, roll out one puff pastry and cover it with pesto.
  7. Cover it with the second pastry.
  8. Place an upside-down glass in the centre of the tart, and cut the tart into 4, 8 and 16 slices around the glass.
  9. Twist each of the 16 slices to form the sun’s rays.
  10. In a bowl, mix the egg yolk with a tablespoon of water.
  11. Brush this mixture over the pastry twists and centre of the tart.
  12. Bake for 25 minutes at 190°C.
  13. Cool and serve cold.

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