A.K.A the easiest dessert, ever.
Feeds 6….or 3 and then me again after they go home…..
1 sheet ready-to-roll puff or shortcrust pastry
2-4 Pink Lady apples
White sugar-no idea how much, just to cover the pastry base and over the apples
Vanilla ice cream to serve
Preheat your oven to 220 c/ 425 f/ Gas 7
Grease a tart tin, or parchment paper, cut to fit the tin
I peel the apples sometimes, although most tarte fine aux pommes recipes don’t say to do so. I also prefer the shortcrust pastry for sweet dishes.
Cut the apples in quarters, remove the core and so on and thinly slice. If you’re in a hurry, cut the slices straight off the apple. You won’t get as neat a result but it does the job. Squeeze lemon juice over the sliced apples to stop them from browning. Once you’ve done this a few times, you’ll work quickly enough that you won’t need the lemon.
Lay your pastry over the tin, and cut any overhanging edges.
Generously sprinkle sugar to cover the base.
Lay the apple slices, overlapping each other just the smallest bit. in my opinion, the effect is much nicer in a round tin, and you will need only two apples for a round 8 in tin. You could double up on the apple layers, but that would cancel out the fine / delicate effect.
Sprinkle more sugar on top of the apples.
Bake in the centre of the oven for 25 minutes.
Serve with vanilla ice cream.
BON APPÉTIT!
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