Royal Layered Tart

Ingredients

• puff pastry (hojaldre), for three layers
• dulce de leche or manjar blanco (white milk-and-almond pudding)
• peach preserve (dulce de durazno)
• sour-cherry or strawberry preserve (dulce de guindas o fresas)
• almond paste (peeled ground almonds with sugar and cinnamon)
• lemon preserve (dulce de limón)
• high-point syrup (for the glaze)
• confits and huevos hilados (spun egg-yolk threads), to garnish

Instructions

1. Cut three sheets of puff pastry and bake them one at a time.
2. Layer the bottom sheet with dulce de leche (or manjar blanco) then peach preserve.
3. Add the second pastry sheet, then cherry/strawberry preserve and almond paste.
4. Add lemon preserve and close with the third pastry sheet.
5. Glaze with syrup, bake a quarter hour, and garnish with confits and huevos hilados.