The document provides instructions for arranging apple slices in an Alsatian fruit tart. It recommends cutting the apple slices with just the tip of the knife held at a 45-degree angle to prevent the slices from sticking to the blade. This allows the slices to remain intact on the cutting board. The slices should then be flattened with your hand and placed in the tart shell, filling in any gaps with diced pieces of the remaining apple.

1. Arranging Apples in an Alsatian Fruit Tart
When cutting apples (or pears or peaches) for a tart, it’s important to keep the slices together.
Since the slices have a tendency to stick to the knife blade and not stay put, I cut with just the
point of the knife, held up at a 45-degree angle, drawing the tip through quickly. This way the fruit
doesn’t have enough surface to cling to and the slices remain on the cutting board.
1. “Quarter” and core the apples
as shown.
2. Cut the two round pieces into
thin slices, keeping them together.
4. Transfer the flattened slices to
the tart shell.
5. Dice the remaining apple pieces
and place in between the flattened
apple slices.
6. The finished tart.
3. Spread out and flatten the apple
slices with your hand.
3. Prepare your chosen fruit: Peel, core, and slice
the apples or pears. Pit cherries, and halve and
pit apricots, peaches, and prune plums; slice the
peaches. Fill the tart shell with the fruit. (For how
to arrange apples, pears, or peaches, see “Arranging
Apples in an Alsatian Fruit Tart,” above.) Cherries
are put in whole. Prune plums and apricots are put
in cut side down. Pour the custard over the fruit.
4. Bake the tart for 10 minutes. Reduce the
heat to 425°F and bake until the crust is golden
brown, an additional 20 minutes