Classic Apple Tart - Instructions Continued
"paysanne"(cut into small squares).
5. Melt the butter without coloring in a heavy-bottomed saucepan over medium heat.
Add the chopped apples, sugar, lemon juice and water.
6. Stir the apples frequently with a wooden spoon until soft and golden brown, about
20 to 30 minutes. Remove from the heat and cool slightly.
7. Spoon the apple compote into the blind baked tart shell.
8. Peel and core the remaining apples. Cut each in half. Lay each half flat on a work
surface and cut crosswise into 3 mm thick slices. Starting at the outside edge and
working inward towards the center, arrange the apple.