There is no trick to this tart. It always looks wonderful and very professional but the effort goes into the slicing of the apples.
You do need a mandoline to get the slices thin enough, then you need to lay them on the pastry with care. After that you can just bask in praise.
I don’t feel at all bad about not making my own pastry. You need to get a good one, though. I use puff pastry from Dorset Pastry. Prep time: 15 minutes | Cooking time: 20 minutesEight *Diana’s conversion may differ slightly from the standardWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your.
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