Simple Apple Tart Recipe

For the dough: mix all the dry ingredients with the butter cut into cubes in a mixing bowl. Use your hands to rub the mixture together until it resembles coarse crumbs. Gradually add the beaten egg. Mix with a spatula until the dough is smooth. Form a ball, then flatten it. Wrap it in plastic wrap and refrigerate for 2 hours.

For the compote, peel 3 or 4 apples, remove the core (using an apple corer is handy) and cut them into pieces over a saucepan. Pour 1 tablespoon of water over the apples and bring to a simmer. Stir with a wooden spoon. Once boiling, reduce the heat, cover, and let simmer for 25 to 30 minutes. Mash the apples with a fork so they retain some texture.

Topping and plating. Take the dough out of the refrigerator and let it sit for 5 minutes at room temperature. Butter a tart pan (preferably with a removable bottom) and line it with parchment paper. Preheat the oven to 180°C.

Roll out the dough and line the mold. Cover with parchment paper, place baking beads or dry beans on it, and bake for 15 minutes. Remove the baking beads and return the mold to the still warm oven while preparing the rest.

Core the apples, peel them, and cut them in half. Thinly slice the halves while keeping the slices together. Preheat the oven to 180°C.

To finish, spread the apple puree on the bottom of the tart (but this is optional; you can also skip the puree). Arrange the half-sliced apples in the tart shell, with the rounded side facing up and pressing them closely together. Sprinkle with brown sugar and sliced almonds. Bake for 25 to 30 minutes. Let cool at room temperature before serving.