250g all-purpose flour, plus extra for dusting
95g icing sugar
30g ground almonds
a pinch salt
150g unsalted butter, cold, cut into cubes
1 large egg
6 big apples, plus extra to garnish
50g sugar, plus extra to sprinkle
1 vanilla pod or a knife-tip of vanilla paste
juice and zest of 1 lemon

Apple tart is present in any French pastry shop and at La Patisserie I really wanted to share my own version of it. This is a really easy recipe, full of flavour and well balanced. Pink Lady apples are most suited for this recipe; you can also use red apples, but avoid green ones.

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2.Mix the flour, icing sugar, ground almonds, salt and butter until all the butter disappears and the mixture has a sandy texture. You can do this in a mixer with the paddle at low speed, or by hand – if you do it by hand, start by breaking down the butter into the dry ingredients with your fingers.
3.Add the egg and work it slowly until the dough combines.
4.Wrap the dough in plastic wrap and leave it in the fridge for 2 hours to firm up.
5.Heat the oven to 160°C fan forced.
6.Dust the bench with flour, then use a rolling pin to flatten the dough to a thickness of 4-5mm.
7.Gently, place the pastry into a 24-cm round tart ring, trimming off any excess.
8.Line with baking paper and fill with baking beans.
9.Blind bake the pastry base for 15 minutes.
11.To make an apple compote, peel 4 apples, cut in half, remove the core and seeds and cut into small cubes.
12.Put the cubed apple, sugar, vanilla and lemon juice and zest into a pan and cook slowly with the lid on.
13.The compote will be ready when the apple cubes start to go very soft, just before it turns into a purée, about 20-30 minutes. Cool in the fridge before using.
14.To assemble the tart, fill the pastry tart case with cold apple compote, filling it up to the top.
15.Peel one of the remaining apples and leave the skin on the other.
16.Cut both in half, remove the core and seeds, then slice thinly.
17.Starting from the outside of the tart and going inwards, interleaf the apple slices to create a nice rose pattern, alternating the peeled and unpeeled slices. Keep going until you have covered the whole tart.
18.For a super-chic finish use a melon baller to scoop a small ball from a whole apple, and place in the centre.
19.Finish by sprinkling the top of the tart with some sugar and caramelising it under the grill for 3-4 minutes.

Recipes & food styling Alan Bartos / Photography Aaron McLean