Wafer-thin apple tart - Nest in Normandy Dieppe

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:
250g flour

From your larder:
2 pinches salt
Dash of white wine
1 tbsp. sugar
Chilled milk

  • 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.