Flaky Apple Tart (Tarte Fine aux Pommes)

Step 1

Preheat the oven to 400°F. Select a large baking sheet; line it with parchment, if desired, to catch any spills.

Step 2

, To assemble the tarte: Brush about a tablespoon (14g) of the melted butter onto the parchment or baking sheet, making a 12”-diameter circle. Sprinkle the circle with about a tablespoon (12g) of the coarse sugar. Set aside.

Step 3

, Roll the pastry dough into a square just slightly larger than 12”.

Step 4

, Using a plate, bowl, or other template as a guide, cut an 11 1/2" to 12” circle from the pastry.

Step 5

, Transfer the pastry to the prepared baking sheet, placing it atop the butter- and sugar-coated circle.

Step 6

, Lay the apple slices in concentric circles on the pastry, overlapping them slightly and leaving 1/2" of bare pastry around the edge. If you use smaller apples, you'll make three circles. With larger apples, you’ll likely just make two.

Step 7

, Carefully brush or drizzle the bare pastry edge and apples with the remaining 1 tablespoon (14g) melted butter, then sprinkle the remaining 1 tablespoon (12g) coarse sugar on top.

Step 8

, To bake the tarte: Bake the tarte for 30 to 35 minutes, until the pastry is golden brown and the apples have softened.

Step 9

, If you want to add color to the apples, turn the oven to broil and bake for 1 to 3 minutes longer, until the apples have browned.

Step 10

, Remove the tarte from the oven and allow it to cool slightly before serving.

Step 11

, The tarte is best served the day it’s made, but leftovers can be stored at room temperature, well wrapped, for a day or two. Reheat before serving. For longer storage, wrap securely and freeze.