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Recipe video above. It’s hard to believe a proper French tart can be this simple and this good - but here we are! This one comes straight from JB (yes, our actual French chef), who whipped it up like it was no big deal. Sometimes, his idea of "no big deal" is out of reach for regular folk like me. But for once, it isn't at all! 😂The base is extra crisp thanks to a little sprinkle of sugar, and the apple is only lightly sweetened, that's all it needs. Use any type of apple you like, but my favourite is gala (we tried quite a few). And while we can all pretend ice cream is optional, it isn't really.:)
View original recipe on recipetineats.comABBREVIATED: Sprinkle paper with 3t sugar, put puff on, fold in 1cm / 0.4" edge. Top with apple, brush butter, sprinkle 2t sugar. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes.
Hot tray - Put a baking tray in the oven then turn it on and pre-heat to 210°C/375°F (190°C fan-forced).
Sugar underside of puff - Place a sheet of baking paper (parchment paper) on the counter. Sprinkle with 3 teaspoons of sugar, roughly in the shape of the puff pastry sheet.
Fold edge - Place puff pastry on top of the sugar. Fold the edges inwards to create a 1cm / 0.4" edge.
Apples - Arrange the apples slices in 3 rows, overlapping them slightly.
Butter and sugar - Brush the apple slices and edges with melted butter, then sprinkle with the sugar (apple and edge).
Bake - Transfer the tart on the paper to the hot baking tray (keep it on the paper). Bake for 30 minutes, or until the edges are golden.
Serve - Cut into 6, dust with icing sugar and serve warm with vanilla ice cream.
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