Wafer-thin apple tart
Ingredients: Yields 8 servings
From the cheesemarket:
175g butter (chilled)
From the fresh produce market:
5 apples (boskoop or Cox orange pippin)
Lemon rind (grated)
From the grocery store:
From your larder:
2 pinches salt
Dash of white wine
1 tbsp. sugar
- Place the butter in the freezer for 15 minutes. When it is firm, cut the butter into cubes.
- Place the flour and a food processor and blitz for a few seconds to obtain a flour mixture with tiny pieces of butter.
- Add the salt and milk, then mix rapidly to obtain a supple dough with little clumps of butter. Place in the refrigerator for15-20 minutes.
- Prepare the apple sauce: chop 2 apples into cubes. In a non-stick pan, gently heat the cubes of apple, sugar with a couple of tablespoons of water. Turn up the heat; add the grated rind of ½ lemon and a dash of white wine.
- When the cubes of apple start to soften, turn down the heat and let the mixture reduce to form an apple sauce, stirring occasionally. Let cool slightly.
- Roll out the pastry dough as thinly as possible.
- Peel and deseed the remaining apples and slice them very thinly.
- Spread a thin layer of apple sauce over the pastry base. Cover the sauce with the apple slices, without overlapping. Sprinkle with sugar and small pieces of butter.
- Place in the over at 210C for 10-15 minutes.
- Enjoy warm, just on its own.