Best results are dependent on good quality puff pastry which is now available in stores, and the right choice of apples.

When I first starting trying this recipe many years ago using a recipe from Alain Senderen and the Maurice Restaurant in NYC (Maurice"s Tart) it was necessary to make your own puff pastry. Now we have the easy option to buy excellent sources of puff pastry.

Gordon Ramsay has an excellent video that shows his technique for this tart. I use a combination of some of his techniques and those of the original recipes from Senderen and the Maurice Restaurant in NYC.

Service for 4

4 apples --Granny Smith, Braeburn, Golden Delicious, Jonathan, Johnagold apples, Stayman's-Winesap, Akane Apples , Cox's Orange Pippins, Swiss Gourmet (Arlet).
1-2 T softened butter
2-4 T fine or castor sugar (granulated sugar is OK to substitute)
4 T confectionery sugar for dusting and caramelizing
4 scoops of vanilla ice cream of choice

What you need for a good baking apple is one that stays firm while cooking and does not get mushy.

Note: Use either a good quality vanilla ice cream or see our excellent home made recipe for Vanilla Ice Cream

Below are shown some excellent apples for pies and tarts. Some such as Braeburn do not come in till November.

NOTE: In this recipe we did not peel the apple. The skin gave the tart a nice rich caramelized flavor. There were no burnt flavors even though the photo appears as if the skin is burned.

We prefer this taste to the apple tart where the skin is peeled. Besides most of the apple flavor being in or just below the skin, this area also contains the high levels of quercetin, and pectin which is excellent at lowering cholesterol.

This is a Jonathan-Worchester-Pearmain cross that was introduced in Japan. It has a tart taste much like the Jonathan and makes a good thin apple tart. This is an early season apple Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

This is a Cox's Orange Pippin a favorite in England. These apples are tart and very flavorful. Cox's orange pippins has a greater range of complex flavors making it an interesting apple for the thin apple tart. The Cox's Orange remains unsurpassed for its richness and complexity of flavour. Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket Thin Apple tart made with Cox's Orange Pippin gives an extremely rich flavor.

This is a Jonathan red apple ... great with skin on...It is classic American variety, and widely regarded as one of the best flavoured apples with a good sweet/sharp balance. Note: Red Jonathan is a deeper red than jonathan apples but similar in taste but perhaps more aromatic. Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

This is a Stayman-Winesap Image from Tree Licious Orchards Kinderhook, NY. Union Square Greenmarket

This is an Arlet also know as a "Swiss Gourmet" apple a Golden Delicous and Idared cross developed in Switzerland. It ripens in early September but keeps well much like the Golden Delicous. It has a sweet tart taste. Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

This is a Jonathan Gold Apple Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

The first Rhode Island Greening tree was grown in Newport RI in the 1650's. This is a tart tender fleshed apple that is great for baking. Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

This is an Elstar Apple Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

These are Gala Apples Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

This is a Cox's Heirloom Apples Image from Tree Licious Orchards Union Square Greenmarket

These are Golden Delicous Apples Image from Samascott Richards Orchards Kinderhook, NY. Union Square Greenmarket

Here is a good video from Gordon Ramsay demonstrating this recipe. We use many of his techniques but like to use a higher temperature (475-500 F) to start.