Do you know your apples? I lived in the East Coast for 10 years, back there and then, the only apples that pop up at the super market were: Granny smith, Red delicious, Golden delicious, and Macintosh. I didn’t like any of those varieties. It is not until I moved to Seattle my eyes finally opened. Washington state is one of the biggest producers and exporters of apples in the United States. When I found Washington apples (with their red stickers) at a grocery shop in Taipei couple of years ago, I was so very proud.
Now onto the tart. Recipe courtesy of Clotilde from Chocolate and Zucchini:
- 3 tablespoons high-quality unsalted butter, melted
- 40 grams (3 tablespoons) blond unrefined cane sugar
- 1 quick and easy puff pastry (you can substitute a sheet of store-bought, all-butter puff pastry, about 250 grams or 9 ounces, thawed if frozen, but it will be a lot better with the homemade pastry)
- 3 small apples, about 450 grams (1 pound), peeled, cored, and thinly sliced into circles
- 1 pinch fine sea salt