Learn how to make this beautiful flaky star tart !
Unroll the puff pastry and cut 8 lines (about 4 cm each) on the borders.
Spread the apple purée all over the puff pastry and fold the cut borders into triangles. Press the peaks to seal them.
Clean and cut the peaches and the apricots into fine slices and put them in the center. Brush the triangles with egg wash.
Bake for 25 minutes at 350°F (180°C). Leave to cool down and then add the raspberries, the blackberries and some mint leaves.
There you are !