Tarte aux pommes

Preparing the shortcrust pastry:

1. 1Dissolve the salt in the water.
2. 2In a mixing bowl, combine the flour and butter cut into small pieces until the mixture resembles sand.
3. 3Gradually add the water while mixing until you get a smooth ball of dough.
4. 4Flatten the dough slightly and wrap it in plastic wrap.
5. 5Let rest in the refrigerator for about 30 minutes.

Preparing the compote:

1. 6Peel the apples, remove the cores, and cut into small dice.
2. 7Melt the butter in a pan over medium heat, add the diced apples, water, sugar, and cinnamon.
3. 8Simmer for about 20 minutes, stirring occasionally.
4. 9Remove the apples from the heat and mash them with a potato masher.

Assembling the tart:

1. 10Preheat the oven to 170°C.
2. 11Remove the dough from the refrigerator and roll it out on a floured work surface.
3. 12Place it in a previously buttered and floured tart pan, pressing the dough firmly against the sides.
4. 13Prick the base of the dough with a fork.
5. 14Peel the remaining apples and cut them into thin slices.
6. 15Fill the tart base with the apple compote.
7. 16Arrange the apple slices over the compote, starting from the outside.
8. 17Brush the apples with the honey and melted butter mixture.
9. 18Bake the tart for 1 hour.
10. 19Let the tart cool on a wire rack before serving.