Tarte aux Pommes

That was the dessert after the main dish prepared in the earlier note.

Take a kilogram of apples and but them in small bits. In a large pot, put some butter and melt it. Add the apples (fire should be small). Add 2 spoons of honey, a little bit of cinnamon and some espelette chili (that is my personnal touch) and a little bit of rum. If you have vanilla-ed sugar (preparation is described in next note) please do. Adding a pear or two is a good idea.

Let cook for about half an hout, slowly, mixing from time to time with the pot almost fully covered.
The mixture, a compote (or apple sauce) should be kind of liquid. If too many bits are remaining, squash them.

In a pie pan, put some dough (we'll learn later how to do one), do little holes in it with a fork and put it in a pre heated oven at 200*C. When you see that it starts to get a bit hard. Add the compote, spead it over the dough but not higher than the side.
Cut two more apples in thin layer and add them in circles over the top.

Put back in the oven until the apples look cooked.