Seriously, this dessert is one of the most impressive combinations of simplicity and dining wow factor you can find. It's made from stuff that I already had in the house too -- butter, flour, sugar and apples. Nothing more.
Turn your oven on to 175°C. Line a flat oven tray with baking paper. Brush a rectangle on the paper with melted butter. Sprinkle it with sugar. Roll out the pastry to match, cut off any excess so it forms a neat rectangle and lay it carefully on top of the butter and sugar rectangle. Arrange the apple slices neatly on the pastry, leaving a border of about 1.5 cm all the way around the edge. Brush the apple and the pastry edge with melted butter. Bake for 30 minutes. Sprinkle sugar on the tart and place under the grill for 2 minutes. The butter and sugar underneath and on top of the tart caramelises and takes this simple dessert to another level of sophistication. Serve warm or cooled to room temperature, cut into 6 squares and placed unadorned on side plates but maybe accompanied by a Vouvray moelleux. If you are feeling refined, eat it with a fork, but we just pick it up and eat it with our hands.
With thanks to Clotilde, who posted the original recipe, with step by step picture instructions. Mine doesn't look quite as elegant as hers as I was using up random sized apples. That's my excuse anyway.
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A new entry has been added for Bracket Fungi Polyporaceae.
A new entry has been added for Centipedes Chilopoda.