Apple Tart

We’ll begin by making the pâte sablée – rich, buttery and sturdy dough used in classic French recipes. Sift the flour and, in a mixing bowl, blend it with the cubed butter using your hands. The texture should resemble moist sand. Then add the sugar, a pinch of cinnamon, ½ tsp salt and the egg yolk. Mix until well-combined. If the mixture still seems a little too dry, add a couple teaspoons of water or milk. The amount will depend on how absorbent your flour is. Once the dough is elastic and well-combined, roll it into a ball, cover with cling wrap and let rest in the refrigerator for half an hour.

Preheat the oven to 180C. Wash the apples, core them and cut into slices. It’s best to use firm, tart and fragrant apples.

Melt the butter in a skillet over medium heat. Add 2 tbsp sugar and wait until it dissolves completely. Add the apple slices to the skillet and spread them out evenly.

Sprinkle about a teaspoon of cinnamon over the apple slices. Stir with a wooden spoon.

Saute the apples for about 3-5 minutes, stirring occasionally. They should release their juice but stay firm on the inside.

Remove the dough from the refrigerator and roll it out between two sheets of parchment paper. The dough should be rolled out wide enough to cover your baking dish. Make sure to also leave enough dough for the sides of the dish.

Carefully transfer the rolled out dough into the baking dish. Press it gently but firmly into the sides of the dish.

Using a knife, trim of the overhang.

Transfer the caramelized apples onto the dough and spread them out evenly. Bake in the preheated oven for about 45 minutes. Once the tart has finished baking, remove it from the oven and let cool completely. Don’t worry if the filling seems a little runny at first – it will firm up as it cools.