Got some apples sitting around for three days and a shortcrust pastry at the back of the fridge? This is exactly the kind of evening when this tart happens. No complicated techniques, no special equipment — just an oven and twenty minutes of your time.
Ingredients :
- The apples — Choose Golden Delicious or Reinette — they hold their shape well during baking without turning into applesauce. Avoid Granny Smith if you don’t like sharp acidity. Three apples for a 24 cm tin, no more, otherwise the cream cannot circulate between the slices.
- Thick crème fraîche — Thick (heavy), not liquid. This is the non-negotiable point of this recipe. Liquid cream is too fluid; it won’t set well during baking. 150 g is about six generous tablespoons.
- Shortcrust pastry — Homemade if you have time, store-bought otherwise — no shame. Prick it well with a fork before filling, otherwise it will puff up under the cream and you’ll have a lumpy tart.
- Vanilla sugar — One sachet is enough. It’s subtle, but it’s what gives that warm, rounded background note you perceive without quite identifying. You can replace it with half a teaspoon of pure vanilla extract — no artificial flavoring.
