tarte aux pommes

I love this technique for French Apple Tart. It doesn't require any blind baking of the tart shell. We used Granny Smith apples for it's nice tart/sour flavor and crisp texture. That holds up pretty well in baking.
First we dry caramelized sugar with vanilla beans.

Then added the chopped apples.

I normally make the tart dough by hand, but today we used the food processor.

Rolled it out in the pan.

Added the caramelized apples.

I made a cute design with the sliced apples, adding a rosette in the middle. I sprinkled generously with sugar and dabs of butter. I didn't add any cinnamon, because it's a French apple tart, but on an American Apple pie, I would!

Viola!