A French favorite, definitely my favorite apple tart beside the American, flaky apple pie!
Roll out the dough approx. 2 mm thick, measure the size of the circle with the pie pan or pot you are using. Place baking parchment paper on the bottom of the pie mold or pot, distribute the sugar over the paper bake it at 220 C. about 8 min. or until golden brown, place the margarine over it and let melt. Now place the apples vertically next to each other very tight. The apples are obviously sticking out above the edge of the pan; place the pan in the oven for about 25 min. then pull the pan out of the oven and place the dough circle over it so that the dough covers the apples right over the edge of the pan or mold. Push it back in the oven and bake for 20-25 min. until the dough is brown and crispy. The dough will shrink a bit and form a cover over the apples which are going to shrink under it.
Once cooled off, reverse the pan or mold onto a platter, remove the parchment paper and serve it warm with vanilla ice cream or whipped cream.
by Chef Ulrich Koepf