About this recipe: I always have shortcrust pastry in my freezer. I use a mandoline to slice the apples, so that they are very thin and become soft when baked.
The apple slices on top were over-done and the tart needed more moisture. Next time I will stew the apples and put a few slices on top for decoration. - 05 May 2013
This was great. I used 2 Braeburn apples (what I had!) - unpeeled but cored and sliced thinly in a food processor - and no sugar, added a bit of lemon juice (as there was a delay before baking it) and cinnamon instead. It was enjoyed by my whole family, with a bit of vanilla ice cream. - 22 Jan 2016