This French Apple Tart (Tarte Fine aux Pommes) is a classic dessert in France. Simple and delicious, it is best made with sweet dessert apples that do not “disintegrate” when cooked (Cox, Granny Smith etc..). I add a layer of applesauce between the pastry and apples.
To cut the thin apple slices you will need a very sharp knife or a mandoline. I leave the skin on but you can peel the apples if you wish.
I choose to drizzle some vegan caramel sauce on top but you have other options available for the finishing touch. You can simply serve it as is or add some toasted almond flakes. Alternatively, to add some glow, simply brush the tart with some melted apricot jam.