The Art of the Tart: How to Make a Beautiful French Apple Tart Published Jan 10, 2011 10:00 AM Food SHARE See the recipe for French Apple Tart » See the technique for making a beautiful French Apple Tart »Moulton buys seven Golden Delicious apples, her favorite variety for baking. Todd Coleman After peeling the apples and cutting them in half lengthwise, she removes the cores with a melon baller. Todd Coleman Working with one apple half at a time, she makes thin crosswise slices, keeping the heel of her knife slightly above the cutting board with each downstroke so the slices remain connected at one end. Todd Coleman She trims the bud and stem ends, then stands the apple half on end to cut a thin layer from the cored side so that the slices fully separate but remain stacked together. Todd Coleman She returns the half to its flat side on the cutting board and covers it with her hand, pressing down until the mass of apple flattens into a neat row of overlapping slices. Todd Coleman Working with one row at a time, she slides a metal spatula under half the row and transfers it to an unbaked tart shell, ultimately arranging eight of these around the perimeter of the tart to form the outer “petals” of a “rose.” Todd Coleman She then takes six or seven slices from the remaining apple and spreads them out lengthwise to form a narrow row of overlapping slices, which she arranges in an arc in the tart shell over the points where the bases of the “petals” meet. Todd Coleman She places more arcs in the same way, overlapping them tightly to form concentric circles. Todd Coleman She continues until the tart looks like an open “rose,” filling in the center with smaller pieces until all of the dough is covered. Finally, she fills empty spaces between the outer “petals” with rows of overlapping slices cut to fit snugly into the gaps. Todd Coleman Once baked, the “rose” effect is enhanced by lighter and darker areas of caramelization. Todd Coleman MORE TO READ RELATED How to Make Jamaican Beef Patties at Home Store-bought pastries have nothing on these ultra-flaky hand pies stuffed with spicy, juicy meat. READ NOW RELATED This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer—from bowhead whale to beetroot. RELATED This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay A Jello-filled, strawberry studded ode to summer.