There's something about Tartine's apple nougatine tart that is simple and spectacular. The apples (three varities) are sautéed in butter and sugar beforehand, which creates a stable texture for the tart, reduces extra moisture, and creates a buttery-carmalized fillling.
The sautéed apples are layered in a fully-baked crust after being tossed with lemon juice and zest (which I used to deglaze the pan and reduced slightly).
This is covered with a mixture of sliced almonds, sugar, and lightly whipped egg white (I prefer it slightly whipped to make the crust light).
And voilà: one of my favorite ways to consume apples. And it travelled well on the CTA to a friend's for dinner.
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