It’s getting increasingly harder to find an artisan apple tarts. Many bakeries buy frozen products that they simply defrost and display in their shop windows. As for pastry shops, many have stopped offering them due to a lack of interested customers.
However, if you look hard enough, it’s still possible to enjoy a good apple tart that respects the basic principles: a base of puff pastry – shortbread or shortcrust – filled with custard and/or apple compote and topped with thin slices of baked apple. After tasting some 30 tarts according to precise criteria (appearance, texture, taste, quality-quantity-price ratio), here is our selection.
Poilâne’s apple tart 
PHILIPPE VAURÈS SANTAMARIA
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