French apple tart
Your success with this recipe will depend in part on the type of apples you use. Go for old-fashioned varieties with a bit of tartness.
The recipe for the tart shell is a pâte sablée, or sweet pie crust. Ideally you would use a French-style tart pan with vertical sides, about 8-10 inches (20-25 cm) in diameter. But if you don’t have one, a pie pan with sloping sides will work too.
If you wish to add cinnamon to the tart — this is not particularly French, but very tasty — mix it with the sugar before sprinkling the sugar over the apples.
1 pâte sablée
3-4 tbsp. sugar: cassonade, demerara or white sugar
1/4 tsp. cinnamon (optional)
2 tsp. butter
Begin by making the pâte sablée as indicated in the recipe (click on the link). When you have patted the pastry into your tart pan, place it in the fridge to chill while you prepare the apples.
Quarter the apples. Peel and core them. Cut the quarters lengthwise into thin slices.
Preheat the oven to gas mark 6 (400 F, 205 C).
Sprinkle with the sugar (and cinnamon if you’re using it). Cut the butter into tiny pieces and scatter them over the fruit.
Bake for 30-40 minutes, or until the apples are bubbly and beginning to brown. Serves 6.