Apple Tart with Compote Recipe

Peel 3 apples, cut them into quarters, remove the core, and then cut each quarter into cubes. Place the cubes in a saucepan with one tablespoon of sugar and one tablespoon of lemon juice. Let it cook on low heat, covered, for 10 minutes. Uncover the saucepan and continue cooking for an additional 5 minutes to dry out the mixture. Transfer the mixture to a bowl and let it cool.

Peel the last two apples, cut them into quarters, and remove their cores. Slice the apple quarters into 2-3 mm thick pieces.

Butter a tart pan (28 cm) and line it with the shortcrust pastry. Prick the bottom with a fork and cover it with apple compote.

Arrange the apple slices in rosettes. Pack them tightly as they shrink during cooking.

Bake the tart at 200°C for about 35 minutes. Allow the tart to cool, then brush it with slightly warmed jelly to thin it out.

To finish, it is best to enjoy the same day. To keep the dough crisp longer, you can blind-bake the dough before filling it.