Masterclass: fine apple tart

Introduction

A French classic, this thin, buttery tart is made up of just two parts – golden puff pastry and a delicate layer of caramelised apples – and definitely adheres to the less-is-more adage. Best served warm, it also makes for perfect autumn eating.

Step 1

Preheat oven to 240C. Roll out pastry on a lightly floured surface to 4mm thick.

Step 2

Cut out a 24cm-diameter round from the pastry using an upturned bowl as a guide.

Step 3

Place pastry on an oven tray lined with baking paper, scatter with almond and refrigerate until required.

Step 4

Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.

Step 5

Thinly slice apples on a mandolin.

Step 6

Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.

Step 7

Brush evenly with melted butter.

Step 8

Scatter with sugar and bake, turning tray occasionally, until pastry is crisp and apples are golden and caramelised (35-45 minutes).