Tarte aux Pommes

Directions

1. Dissolve well a pinch of salt in 80 ml water;
2. Sift the flour, add 100 g soften butter and bare-handedly make crumbles;
3. Add the salted water and knead the dough without overworking it;
4. Form a ball, wrap it in a dump cloth (or airtight container) and store in the fridge for an hour;
5. Peel and dice 4 apples into 1-2 cm cubes;
6. Cook them covered at medium heat with 2 tbsp of water, brown sugar, spices and 20 g butter for 20 minutes;
7. When ready, mash the apples into applesauce and let it cool down;
8.  Preheat the oven to 170℃;
9. Peel and slice into thin crescents remaining apples;
10. Spread the dough on the bottom of a greased mold and form its edge on the sides;
11. Fill the bottom of the tarte with the applesauce and arrange the apple slices in a rosette on top of the applesauce;
12. Melt 30 g of butter and honey and glaze the top layer of the apples;
13. Bake the tarte for 1 hour and let it cool;
14. Serve with a scoop of ice cream.