This is a classic French dish. I have kept the number of ingredients to the minimum, just like the original recipe. Use puff pastry if you don't like making shortcrust.
Ingredients:
3 apples, peeled, cored and quartered
100 g. sugar
150 g. flour
90 g. butter
pinch of salt
Preheat the oven to 180 degrees C.
Generously butter a 20cm glass pie dish and arrange the apples in the dish, cut side up.
Put the sugar in a small saucepan and cook over gentle heat until it turns a warm amber colour, it will only take a few minutes so keep an eye on it. Swirl the pan but don't stir. Pour evenly over the apples.
Make the shortcrust pastry. Rub the butter and flour with your fingertips until it resembles fine crumbs. It should now come together into a ball. Cover with cling film and let it stand for about 30 minutes.
Roll out the pastry very thinly, about 2mm between two sheets of cling film. Lift the top sheet of cling film and easy the pastry on top of the apples. Tuck the pastry around the apples and make a few holes with a fork.
Bake in the oven for 35-40 minutes until the pastry is golden.
Take the tart out of the oven and let it stand for 20 minutes before you turn it onto a serving plate.
Serve warm or cold, with vanilla ice cream or custard.
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