![]() The serrated knife will grip the apple in a way that helps to stabilize it which will result in uniform slices.It helps to do this with a slightly serrated knife. You want the apples sliced thinly so that they cook quickly.Then place each of the four apple sides on their flat side and thinly slice the apples so that each slice is about ⅛" thick.It would actually create a pretty pop of red color to your tart, and look a bit like my Easy Pear Spice Cake which has the skins left on and creates a beautiful pop of color. Sure! If you are trying to save time, feel free to leave the skin on the apples, and slice them. I think of these as the "apple cheeks".Once your apples are peeled, the best way to begin is by cutting off all 4 sides of the apples.This will help you arrange the apples in a more decorative fashion. The apple slicing is key for making sure that all the apples are roughly the same size.This one has the same "escargot pattern" but it's made with puff pastry is comes together in a flash! How Do You Slice Apples for a French Apple Tart? If you'd like a recipe that is a bit quicker, but equally impressive then you must try my Easy Pear Tart recipe. This is where you can let your artistry flourish! I won't lie it takes time, but none of it is hard and the results are well worth the effort! The arrangement of the apples on an apple tart is really what makes this dessert a true "showstopper". ![]() Once they are tender, you can mash the apples up with a fork, just until coarse compote forms. You'll cook the apples in a heavy-bottom saucepan with the sugar, cinnamon, lemon juice, and apple juice for about 10 minutes. ![]()
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