2 years after publishing this recipe, it was time to take some new photos. It’s reassuring to see that I’ve come on a little in that area. In any case, here’s a super-simple and oh-so-good recipe. The universal apple tart that I’ve loved so much since I was little.
Of course, the ideal is to make your own homemade apple compote and homemade puff pastry (now that’s luxury!), but if you’re in a hurry, pop to the supermarket. I recommend the pastry from Picard, which is quite simply excellent.
Ingredients & Method
1 component · Full recipe
Tart
Ingredients
- 1 puff pastry sheet (homemade or store-bought)
- apple compote (homemade or store-bought)
- 3 to 4 Golden apples
- vanilla sugar
- neutral glaze or apricot jam
Method
1
Preheat the oven to 180°C / 350°F.
2
Use a 22 cm (8.7 in) diameter tart tin or tart ring.
3
A few tips for lining a tart ring: bring the pastry inside the ring and use your index finger to create a right angle all the way round. Form a slight overhang on the inside, roll the rolling pin over the top to remove the excess, then pinch the pastry to create a neat raised edge (see video for guidance).
4
Prick the pastry base with a fork.
5
Spread a thin layer of apple compote over the pastry base.
6
Arrange the apples, thinly sliced, in a rosette pattern.
7
Bake for approximately 30 minutes. About 10 minutes before the end, sprinkle a little vanilla sugar over the tart.
8
Remove from the oven, unmould the tart or remove the ring, then brush with a little neutral glaze or apricot jam to give it a shine.
9
Leave to cool on a wire rack.
Gallery
