Thin apple tarts

If there is a weakness of mine, then it is a perfectly baked and not overly sweet apple tart, cake, or Chausson aux pommes. I have mastered many of them, but somehow the Thin apple cake, as they call it in France, well, I was intimidated by it. Up until the day I made it, I never realised how easy it is to master this simple yet delicious thinly sliced apple cake. The hardest part is cutting and layering the apples. Otherwise, this recipe could be anyone’s masterpiece without the need to buy one at the boulangerie (although I will do that too).

250 g puff pastry
300 g peeled apples, thinly sliced
25 g butter, thin slices
35 g vanilla sugar
pinch of salt

Pre-heat the oven to 200° C. Layer a pan with baking paper. Place puff pastry on the paper (if using pre-rolled pastry) or roll it as thin as possible and then place it on the baking paper. Cut a base that is around 25 in diameter. Prick with a fork. 

Layer the apple slices neatly, taking your time to meditate rather than rushing through it. When done, top with butter slices, or, alternately, brush with melted butter. Sprinkle with sugar and salt and bake in the oven, one level lower than the middle, for around 35-40 minutes, or until apples are golden and ready. 

In partnership with Mason Cash