Chef Frédéric Deshayes: Classic apple tart

Discover Chef Frédéric Deshayes‘ favorite recipe

1. Prepare the mealy dough into a mixing bowl:

Cut the butter in small pieces into the flour, salt and sugar. Mix with a plastic scraper. Crush the mixture with the fingers to make the butter in flakes.
Work the mixture between the palms to make a mealy texture. Add the egg, water and vanilla extract and combine well. Shape into a ball.
Put the dough on the table and knead with the palm little by little. Cover with a kling film and keep in the chiller for at least 1 hour.
Remove the mealy dough from the fridge and roll out the desired thickness (2~3mm). Ease the dough into the tart ring (20~22cm diameter).

2. Prepare the apple compote for the tart:

Skin the 3 apples, cut in half to remove the seeds and slice finely.
Arrange a layer of apple compote and place the sliced apples on top. Drizzle with sugar and add butter.
Bake in the oven at 170°C for 45 mins. Unmould and let cool.
Using a brush, glaze the top with melted apricot glaze.

Frédéric Deshayes is the chef and co-owner of Do.Main Bakery.

Photo credit: Do.Main