![[Ferrandi] Week 1: Apple Tart & Flan](https://www.sugarednspiced.com/wp-content/uploads/2012/09/R00405301.jpg)
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After two days of orientation, we finally got our hands on some flour and butter. Our first lesson was on pâte à foncer, which literally translates to “lining dough”. The making of this shortcrust pastry involves flour, butter, sugar, salt, and egg, and the finished product can be used for sweet or savory tarts. Mise en place, ready to go!
Here’s our chef Didier Averty, doing a demo on how to form pâte à foncer. Funny man, and a very good teacher (no, he doesn’t know about my blog and this sentence is not for show, so yes, you can trust it).
Using pâte à foncer, we were to make two types of tarts, starting with tarte aux pommes, a classic apple tart. Making the tart shell requires several steps, including mixing the ingredients into a dough, rolling the dough into a thin sheet, poking little holes on the bottom so the tart shell does not puff up during baking, lining the dough onto the tart mold, ending with making patterns using a pincer.
After the tart shell is done, layer on some apple puree.
