Tarte Fine aux Pommes
- 5 Apples (golden are perfect)
- 120 Grams(4.2 oz) Butter
- 180 Grams(6.3 oz) Sugar
- 600 Grams1.3 pound Puff Pastry
- just a few drops lemon juice
Almost every country I have ever worked in has some form of Apple pie. But for me, none have one quite as simple as the French Tarte Fine aux Pommes.
- Make 6 rectangles of 15cm x 5 cm (6.5 x 1.3 inch) each using a good quality puff pastry.
- Place the rectangles on a baking sheet lined with parchment paper and keep in the fridge.
- Peel and cut 2 apples in half, add 2 or 3 drops of lemon juice, 2 TBS of sugar and cook 15 minutes on medium heat, until it dried up. Smash the apple to make a puree using a fork. Let cool down.
- Peel and cut the apples in halves, remove core and seeds, then slice finely, keeping their shape.
- Add a TBS of apple compote on each rectangle, spread well but keep a small border clean.
- Put the sliced apple delicately on top.
- Spread sugar and butter.
- Cook in a preheated oven at 200ºC/375ºF for 20 minutes.