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.