Serves 6
Active time: 30 minutes
Cooking time: 35 minutes
Storage: Up to 2 days in the refrigerator

Extracted from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris (Published by Flammarion, £45). Photography © Rina Nurra 2017.

A traditional, comforting dish where simplicity is the key to success – one for all the family.


For the shortcrust pastry

  • 5 ¼ tbsp (2.75 oz./75 g) butter, diced
  • 1 ½ tsp (0.25 oz./6 g) sugar
  • Heaping ½ tsp (0.1 oz./3 g) salt
  • 1 cup (4.5 oz./125 g) flour, sifted
  • 1 tbsp plus 2 tsp (1 oz./25 g) lightly beaten egg (about ½ egg)
  • 1 tbsp (15 ml) water

For the apple topping

  • 1 ¾ lb. (800 g) Golden Delicious apples
  • Scant 1 cup (7 oz./200 g) applesauce
  • Melted butter for brushing
  • Clear glaze

Special equipment

  • 9-in. (23-cm) tart ring
  • Stand mixer


For the shortcrust pastry tart shell

1Fit the stand mixer with a paddle beater and add the butter, sugar, salt, and flour to the bowl. Beat until the mixture has the texture of coarse sand, and then add the egg and water. Chill. Roll out the dough and line the tart ring. Crimp the top edge with a decorative pattern, if wished.

For the apple topping

1Peel and core the apples. Cut them into very thin slices, no more than ⅛ in. (2–3 mm) thick. Reserve any leftover pieces to put in the middle of the tart.

For assembling and baking the tart

1Preheat the oven to 350°F (180°C/Gas mark 4). Spread the applesauce over the base of the tart and top with the leftover apple pieces. Arrange the apple slices neatly in concentric circles, overlapping the slices and alternating the direction of the circles. Brush melted butter over the apple slices. Bake the tart for about 35 minutes and allow to cool. Once cool, brush the apple slices with the warmed clear glaze.



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