For the shortcrust pastry:
1 Remove the butter 30 minutes before preparing the dough.
2 Cut the butter into small pieces.
3 In a mixing bowl, pour the flour, make a well and add in the center the salt, sugar and butter pieces.
4 Quickly mix the mixture with your fingertips.
5 Gradually add (spoonful by spoonful) the water while forming the dough into a ball. It should not be too soft or sticky (if so, add a little flour).
6 Wrap the ball of dough in a cloth or plastic wrap and let it rest for 2 hours in the refrigerator.
For the compote:
7 Peel and cut the apples into small cubes.
8 In a large saucepan or non-stick skillet, melt the butter.
9 On medium heat, add the apples, let them soften for 10 minutes on medium heat, stirring from time to time.
10 Sprinkle with vanilla sugar, mix and let simmer for 5 minutes on very low heat, while stirring.
Sprinkle with cinnamon (to your taste) and mix well. Blend the apples to make a compote and set aside.
For the tart:
11 Remove the dough from the fridge and let it rest for 15 minutes at room temperature.
12 Dust the work surface with flour and place the dough on it.
13 With your fists, flatten the dough (it is quite thick) Finish rolling it out with a rolling pin, it should not be too thin. If the dough breaks, do not wet it and do not flour it too much, form it into a ball again and flatten it again.
14 Place parchment paper on the tart pan, then the dough, cut the edges and prick it with a fork and spread the compote evenly.
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