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250 g / 2 cups flour
150 g / 1 1/3 stick butter
1 tbsp sesame seeds
Preheat the oven to 200°C/395°F.
Prepare the crust by combining the flour, a pinch of salt, 100 g/7 tbsps of butter, and enough water to form a ball.
Sprinkle the dough with white sesame seeds as you roll it out with a pin, and place it into the dish, allowing some of the dough to overflow.
Garnish with the apples, which have been cut into thick slices, and then fold the extra dough back over the apples.
Place the rest of the butter, cut into little cubes, evenly over the surface of the tart, and cover it with a thin layer of brown sugar.
Bake for 20-30 min. Air will circulate under the dough thanks to the hound’s tooth pattern and will guarantee a harmonious baking, for a cooked through dessert and yet crisp on the outside.