For the pastry:
Tarte pan (27 cm)
1 ½ cups of flour
1 tablespoon of sugar
113g (1 stick) of butter cut in small cubes – cold or frozen
Pinch of salt
3-5 tablespoons cold water
For the apple layer :
5-10 small apples of your choice
For the glaze:
Applesauce or orange jam
- Mix together the flour, sugar, and salt in a medium bowl.
- Add the butter and then, with your fingers, mix the butter and flour mixture together. Work the butter quickly into the flour making small crumbs; do not overwork the dough.
- Make a small hole in the flour and gradually add 3-5 tablespoons of cold water while gathering and kneading the dough just until it holds together.
- Knead the dough into a ball, wrap it in plastic wrap and then allow it to rest in the refrigerator for 3-36 hours.
Making the tarte :
- Preheat the oven to 375F.
- Roll the dough out into a circle slightly larger than 27 cm and gently place it into the tarte pan then cut off the excess dough around edges.
- Use a fork to mold the edge of the pastry.
- Add a thin layer of applesauce or orange jam to the bottom of the pastry before layering the apples.
- Peel the apples, then cut them into quarters, core them, and then slice them into thin slices.
- Evenly place overlapping slices of apples around the tarte pan until the pastry is completely covered in apples.
- Place it in the oven and bake it for 45 minutes.
- Once it is done and out of the oven, add a thin layer of applesauce or jam on top of the apples.
- Allow the tarte to completely cool before removing from the pan or serving.