Apple Tart
When I lived in Switzerland I had a neighbour who used to serve this really simple apple tart at dinner parties. It takes a little time to layer the apples, but it can be baked in advance and reheated or is also delicious cold. The method of covering the entire top with butter makes people gasp, but you actually use no more than you would for any other dessert as the layer is so thin. You will need a block of very cold butter and a cheese slicer or a mandoline to achieve thin slices. Use firm apples here like Braeburn, Royal Gala or Pink Lady.
Ingredients
500g flaky or puff pastry
flour for rolling
8 apples, peeled, quartered, cored and finely sliced (on a mandoline if you have one)
1/2 cup Demerara sugar
1 teaspoon cinnamon
125g very cold butter (from a whole block)
whipped cream or ice-cream to serve
Method
Preheat the oven to 190°C. Roll the pastry out on a floured surface to a 40cm x 40cm square then transfer to
a baking tray.
Layer the apples on the pastry then sprinkle with the sugar and cinnamon. Using a cheese slicer or mandoline, cut thin slices off the top of the butter block and cover the entire surface of the apples.
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