La Tarte Aux Pommes

Finally done with this french pâtisserie..filled with great satisfaction ! and is not difficult except it takes abit of time to laid the apple slices. 

Ingredients

Dough - 300 g Plain flour, 100 g butter (room temperature) and some water. 

5 golden apples - peeled, deseed and slice them into thin wedges about 0.2 cm

a Tarte mould of about 30 cm

some cinnamon powder

80 g sugar 

apple puree

Method

1. Rub the butter with fingers to the flour till it breaks into smaller bits. Slowly pour in water and mix the batter until you get the mixture into a dough. (if too sticky means too much water, add in some flour). Wrap the dough with a transparent film and keep in the fridge while you prepare the apples.

2. Peeled the apples and deseeded, and sliced them.

3. Take the dough out from the fridge and remove the film. Flatten the dough by the rolling pin so that it can spread on to the mould. Line them out till to the edges.

4. Gently 'poke' the dough base with the help of a fork. Nicely spread the apple puree over it.

5. Arrange the apple slices overlapping each other to form like a 'flower' by starting on the external contour.

6. Melt about 50 g of butter, lightly brush over the apples. Sprinkle with the cinnamon powder and sugar.

 7. Put to bake into a preheated oven at 180 degree and bake about 30 minutes.

 8. When is ready, remove from oven and leave to cool. Cut into 8 parts and serve at your favourite tea time.

Voilà. The apple puree is optional but i find the base of the biscuit too blend after you have eaten up the apples.