Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.
I core my apples in a way that makes them easier to slice: I use a sharp knife to quarter the apples, then I core each quarter individually by laying it on the cutting board on one of its cut sides, holding the knife at a 45-degree angle, and cutting out the core in a single motion. The apples then have a flat base (where the core was), so they can lie flat on the cutting board, which makes it easy to slice and arrange them in my favorite style: fans. To do this, place each apple quarter on the side where the core was, so the rounded side is facing up. Thinly slice the apple crosswise, holding the slices together as you go. Keep the apple quarters together until you’re ready to fan them out on the dough. (Leaving the quarters together makes it simpler to make tight, pretty fans.)
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