Recipe: Zaza's Apple Tart

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.