Apple Tart

On Sunday I made a practice apple tart; this is the official one! It's made with pâte sucrée crust, which I rolled out slightly too thick last class. Before we baked them, we loaded them with the apple compote (that was a perfect texture, but a little too sweet, I think) and put sliced apples on top. We coated the whole thing with butter and vanilla sugar and put it in the oven until the crust was browned and the apples were lightly caramelized around the edges. It looked great and tasted pretty darn good as well!

A note on slicing the apples. I learnt how to properly slice apples into thin slices. In theory we are supposed to halve and core the apples (which is what I did on the practice tart...that's why there are the little round notches out of the center of each slice.) However, the chef just told us to slice off lobes of the apple, so we had straight edges instead. They looked nicer this way. And they browned better with the butter and sugar on them.