apple tart, bistro french style, Voltaire

We've been replacing lots of worn out ideas. Today was the apple dessert. Previously there was a monsterous apple "struddle"? Something like that at least. Bunch of chopped apples, dried cherries (?) All wrapped in phyllo dough. Again, ? Back to basics, going with apple "tart". For simplicity and ease in the small kitchen. Puff pastry cut into rounds and pricked with fork. Apples, granny's work the best are peeled and sliced. Layered nicely in a circle, brush with generous amount of butter, season with fresh cinnamon and castor sugar. Do not slice the apples to thin or they burn, to thick and they won't arrange. Bake at 325 for 20minutes and then rotate and cook to caramelize. If needed, add more sugar and run the torch over it. We are going to serve with ice cream tonight, and tomorrow as well. But with the addition of an apple reduction and a creme fraice sauce with vanilla bean. Pictures tomorrow...