Get that patisserie feel at home with this guide to preparing apples for pretty-as-pie tarts.
1. For a tart you want to use a nice dessert apple – it holds its shape much better than a cooking apple. Cut your apple into quarters. Only do one at a time as apple browns once cut. Dip it in some cold water with a squeeze of lemon if you want to work a bit slower.
2. Peel your apples using small paring knife. Pink-skinned apples do look pretty with the skin left on though.
To cut out the cores, put each quarter cut side down a board and cut parallel to the skin to cut it out. One clean cut should cut it out, but you can cut it out with a curled shape if you like.
3. Put each quarter flat side down and slice evenly, keeping it all together.
4. Arrange the apples how you like them. The neatest and quickest way to do this is to fan the slices out in a smooth motion.
5. Carefully slide a knife under the arrangement and lift it onto your pastry or tart filling.
6. Brush it with beaten egg before you cook it. Without it it’ll be shrivelled and dry, but with it it’ll be as shiny and golden as you like.
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