Tarte Fine aux pommes
Serves 6 – 8
Ingredients
175g plain flour, plus extra for dusting
85g chilled butter, cut into cubes
3 – 4 apples (cored and sliced)
20g unsalted butter
2 tbsp caster sugar
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Peel, core and finely slice 4 apples.
Preheat the oven to 200ºC
Tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs.
Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm tart dish.
Layer the thin slices of apples over the pastry in concentric circles until they are all used up.
Cut up the butter and place on top, and then sprinkle over the sugar.
Cook in the oven for 30 minutes.
Enjoy hot or cold with a scoop of vanilla ice cream.
Make sure you drink some Armagnac with it as a digestif, or a lovely chilled glass of Crémant.
fanculamedia 