Tarte fine aux pommes - Untested

TARTE FINE AUX POMMES

For a 20–22 cm tart

1 recipe sweet pie dough

Filling

3–4 Calville Blanc d’Hiver apples (about 550–650 g total)

15–25 g sugar 

15 g butter, melted

Zest of ½ lemon (optional but excellent here)

1 Tbsp lemon juice

1. Blind bake the crust. Allow the shell to cool completely before continuing, preferably to refrigerator temperature.
2. Place the oven rack in the lower middle position. 
3. Preheat the oven to 375°F.
4. Peel the apples and slice to 3–4 mm thick — not thinner.
5. In a bowl mix together the lemon juice, the optional zest, the sugar and the melted butter. Put in the apple sliced and gently toss. Don't let them sit, use them immediately.
6. Starting at the outside edge, overlap the slices tightly, like scales or shingles. Work inwardly in concentric circles. Once done, press them down gently.
7. Bake bake for 35–40 minutes, until the apples are softened and slightly translucent; the edges just beginning to colour and no visible liquid pooling.
8. A final option is, when the tart comes out, brush lightly with apple jelly warmed with a teaspoon of water.
9. If the apples brown before they soften, tent lightly.