When cutting apples (or pears or peaches) for a tart, it’s important to keep the slices together. Since the slices have a tendency to stick to the knife blade and not stay put, I cut with just the point of the knife, held up at a 45-degree angle, drawing the tip through quickly. This way the fruit doesn’t have enough surface to cling to and the slices remain on the cutting board.
“Quarter” and core the apples as shown.
Cut the two round pieces into thin slices, keeping them together.
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