Ingredients
Shortcrust pastry
- 300 g flour
- 150 g unsalted butter, cut into small cubes
- A pinch of salt
- 8 cl water
Apple compote
- 4 apples
- A few extra apples for the top of the tart
Method
Shortcrust pastry
- Mix the flour, butter, salt and water together.The butter should be roughly worked into the flour. There is no need for a completely smooth mixture.
- Butter your tart tin.
- Roll the pastry out into the tin and trim off the excess.
- Prick the pastry all over.
- Blind-bake the pastry at 210°C for 5 minutes.
- Set aside while you make the compote.
Apple compote
- Peel the apples and cut them into cubes.
- Put the apples in a saucepan with a glass of water and 2 tbsp of sugar.
- Stir and wait until they soften.
- Add more water to the pan whenever it runs dry.
- Crush the apples with a spatula to speed the process up.
Baking
- Pour the compote into the tart base and spread it out evenly.
- Create the lattice or pattern you want, or arrange the apple slices as you like.
- Glaze with a whole beaten egg.
- Bake again at 210°C for 25 minutes.
