Ultimate Apple Tart - Chef Recipe by Stéphane Reynaud

Ingredients

6 pink lady apples
1 large disk puff pastry
50 g + 50 g sugar
60 g medium semolina
80 g butter

Method

Preheat the oven to 180°C.

Peel the apples, remove the core with an apple corer and slice them into thin rounds.

Lay out the puff pastry on a baking tray, keeping the baking paper backing. Lift the pastry up and sprinkle half of the sugar underneath. Sprinkle the semolina on top of the pastry, then arrange the apple slices on top in a rosette pattern.

Dot the top with small knobs of butter and sprinkle with the rest of the sugar. Cook in the oven for 45 minutes. The apples should be golden brown and the pastry crisp.

Let it cool before serving: the caramel that forms on the underside of the pastry needs to set to unstick from the paper.

Equipment

1 baking tray
1 chopping board
1 apple corer
180°C oven

Credits: Images and recipes from One Knife, One Pot, One Dish Stéphane Reynaud, Murdoch Books, RRP $39.99 Photography by Marie Pierre Morel.