Apple tart (tarte fine aux pommes)

Serves 4

• 6 apples
• 100g unsalted butter
• 100g caster sugar
• 0 creme anglaise

Step 1
Heat the oven to 180C/gas mark 4.

Step 2
On a lightly floured work surface, roll out the pastry to 2mm thick.

Step 3
Cut out a 20cm circle.

Step 4
Transfer the pastry to a baking tray lined with baking parchment and prick it all over with a fork to prevent it rising.

Step 5
Slice the apples crossways very finely (a mandoline makes this very easy) and arrange them in tight concentric circles – a “rosace” pattern – on top of the pastry.

Step 6
Dot the butter over the apples, then sprinkle over the sugar.

Step 7
Bake the tart for about 20 minutes, until the apples are beautifully caramelised.

Step 8
Serve warm with the creme anglaise or some vanilla ice cream – or both!