Paper-thin apples, a brush of cinnamon oil on the crust, and barely sweetened crème fraîche on the side.
Pastry
• 250 g plain flour, pinch salt, 150 g cold butter, ice water
Filling
• 4 large apples, sliced fine
• 2 tbsp sugar + 1 tsp ground Ceylon cinnamon
• Few drops Ceylon cinnamon oil for brushing the rim
Method
1. Rub butter into flour; bind with water; rest 30 minutes.
2. Roll rough circle; layer apples; dust with sugar and cinnamon.
3. Fold edges; bake 180°C until golden; brush crust edge lightly with cinnamon oil.
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