Once baked, the "rose" effect is enhanced by lighter and darker areas of caramelization. Back to The Art of the Tart ». Todd Coleman
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Making a beautiful French apple tart like this one is easier than you might think. It all comes down to a simple slicing technique—one that cookbook author and TV personality Sara Moulton learned during her time at New York’s La Tulipe restaurant in the 1980s—in which uniform apple slices are fanned out in spirals that mimic the petals of a rose. Here’s how she does it.

See the step-by-step instructions in the Gallery »

See the recipe for French Apple Tart »

See the Saveur 100 article on French Apple Tarts »

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