Apple cinnamon tart

Rub the flour with the soft but still cold butter until it forms crumbs.

To the crumbly mixture, add the egg yolk, sugar, cinnamon, salt, and 2 tablespoons of ice water. Knead the dough, and if it appears too crumbly, add a bit more water as needed.

As a result, you should obtain elastic dough.

Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

In the meantime, let's work on the filling, and preheat the oven to 180 degrees Celsius.

Do not peel the apples, just wash them well. Remove the core and slice them thinly. For the perfect apple tart, I use apples of different varieties, so you'll get a more interesting flavor in the finished pastry.

In a heated skillet, melt the butter.

Put the apples in it, sprinkle with sugar and cinnamon.

Gently mix them with a wooden spatula to let all the apples soak in the butter with sugar and cinnamon. What wonderful aromas!

Sauté for 3-4 minutes, stirring occasionally, until they become golden but still firm.

The dough is conveniently rolled out between two sheets of parchment paper.

Roll it out to cover the bottom and have edges. My 24 cm diameter form is covered with parchment paper at the bottom, and I slightly grease the edges with heavy cream.

The remaining dough is usually used for the edges, and it makes a lovely homemade touch.

Bake the pie in the preheated oven for 40-45 minutes at 180 degrees Celsius.

The apple tart should cool completely before removing it from the mold. During the baking process, keep an eye on the oven and the color of the pie crust edges.