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A crisp, golden crust, a bed of tender apples, and thin slices arranged in a spiral that caramelize in the oven.
Old-fashioned apple tart has a simple secret: beneath the apple spiral, slip in two grated or stewed apples with a touch of vanilla. The crust stays crisp and every slice is generous.
With baking varieties that hold their shape like Golden Delicious, Reine des Reinettes, or Boskoop, the slices keep their shape while turning tender.
Mix the flour, sugar and salt. Add the softened cubed butter and rub between your palms until you get golden crumbs. Add the egg, form a ball of dough without overworking it, and chill for 20 minutes.
Preheat the oven to 180 °C (350 °F). Line the pan with the pastry and prick the base with a fork. Peel two apples, coarsely grate them, and spread them over the bottom.
Peel the remaining four apples, cut them in half, core them, and slice into even 3 mm slices. Arrange them in tight concentric circles, from the edge to the center.
Brush the apples with melted butter and sprinkle with light brown sugar and cinnamon. Bake for 45 minutes at 180 °C (350 °F) until the edges are nicely caramelized.
Check off every step to uncover your tart.
The tart keeps for 2 days at room temperature under a clean kitchen towel (the fridge softens the crust). Warm it for 5 minutes in the oven at 160 °C (325 °F) before serving.
La Reine des Reinettes, la Golden et l'Elstar tiennent parfaitement à la cuisson. La Boskoop est idéale pour le fond compoté.
Saupoudre une cuillère de poudre d'amandes ou de semoule fine sur le fond de tarte avant de poser les pommes, et cuis sur la grille basse du four.
Oui, enveloppée au frigo. Sors-la 15 minutes avant de l'étaler pour qu'elle retrouve sa souplesse.
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