I think Aldona was the first among my friends to lay her hands on Kukbuk – a very hip cooking magazine. I still don't have my own copy but yesterday at BAL I managed to flip through it. Beautiful photos, refined design and clear visual communication immediately won my attention. The way the dishes were presented was really clever. The idea I appreciate the most is giving two ways of making on cake: for maximalists and for minimalists. One was a complicated recipe for a yeast cake with plums (optionally with apples), the other one was a simple tart. Here is the second one as I memorized and modified it.
You will need:
french dough (enough to cover Ø21mm baking tin plus some extra for the top)
one tbsp of 30% cream
one tbsp of caster sugar
1/2 tbsp of butter
Roll the unfrozen dough to make it thinner. Make little holes in it using a fork. It's a way to make sure that the tart will be crispy, not wet. Spread the butter in the tin. Be generous. Fill the tin with the 3/4 of the dough. If you have more than one sheet, make them overlap a bit. Spread the cream over it.
Heat the oven. 180°C is the right temperature even if the package says something else.
Cut the apple in the slices and do it the way you like. I like half moons so that's how I did it. Place the slices on top of the dough. Put it in the oven for 10 minutes.
In the meantime prepare long and thin stripes of dough. Take the tart out of the oven and use the stripes to make a grid pattern on the top. Put in the oven for another 10 minutes. If the tart is still wet at the one of this time, leave it in the oven for a couple more minutes.
Decorate the tart with caster sugar, let it cool & enjoy your super easy apple tart!