Difficulty: Medium
Preheat the oven to 210°C (thermostat 7). Roll out the puff pastry with a rolling pin and line a 28 cm diameter tart tin.
Beat the egg white lightly with a fork, without letting it foam. Brush the pastry with it, leaving 2 cm from the edge.
Cut the apples into 6 wedges, peel and core them. Heat the oil in a frying pan, add the butter, and brown the apples over low heat for 5 minutes on each side. Remove and cool before arranging on the pastry.
Bake for 25 minutes, then sprinkle with vergeoise (or brown sugar) and mixed spices. Bake another 5 minutes and remove from the oven.
Serve warm, plain or with fresh cream.
