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Before starting this French Apple Tart recipe, make sure you have organised all the necessary ingredients. Place a dough ball of shortcrust pastry on a floured surface.
Roll out the pastry with a rolling pin...
... and wrap around the pin to handle it without breaking. Place a tart ring (diameter 30cm), which has been slightly greased, on a round baking sheet. Place the shortcrust pastry on top of the ring.
Carefully line the bottom and sides of the tart ring with the pastry.
Remove the pastry excess.
Fill the shortcrust pastry shell with a cold crème pâtissière. If you wish, you can flavour the crème pâtissière with amber rum or rum flavouring.
Spread into an even layer.
Peel, core and cut the apples in half. Les émincer en tranches fines et régulières. Cut the apples into thin, regular slices. For a quicker operation, I recommend using an éplucheur pomme, which peels, cores and slices in one go.
Arrange the apple slices on top of the cream...
... starting from the outside and working inwards...
... in order to form a swirl.
Bake in a hot oven for about 20 minutes, until the pastry is cooked...
... and the apples are golden. Remove from the oven and set aside to cool.
In a small saucepan, pour 60 to 80g of blond glaze. Add 40 to 60ml of water and melt over low heat.
Whisk regularly to obtain a homogeneous consistency.
Remove the tart ring.
Glaze the surface of the tart, using a pastry brush.
Make sure you do not glaze the pastry edges (only the apples should be coated).