Tarte ou tartelette aux pommes

Chef Philippe’s selected apple tart places Golden apple compote and overlapping apple slices inside a short pastry shell. His CAP-style version makes its own pastry and compote before arranging the sliced apples in three rings.

Cold butter is rubbed into flour with salt before a yolk and a little water are incorporated. The pastry is worked until homogeneous, wrapped and chilled while peeled, cored apples are rubbed with lemon.

Apples cook gently with water, sugar and selected powdered vanilla to make the compote. The remaining apples are thinly sliced, while the pastry is rolled out and fitted into a tart ring.

Cold compote spreads over the raw pastry shell, and the apple slices form three overlapping rings. A separate light sprinkling of sugar goes over the tart before baking, when the slices become lightly caramelised.

The tart cools, is removed from its ring and receives the selected neutral glaze on the apples. Philippe keeps the finished tart refrigerated until service, with a shiny fruit surface above the compote and pastry.