A rustic tart recipe from another time and another kitchen. I've made about four of these since, all of which were beautiful in their imperfections. It's a simple celebration of crisp weather, autumn fruits, and lots of butter.

FRENCH APPLE TART
recipe from Ina Garten

Ingredients
Pastry Dough:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

Apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, finely diced
1/2 cup apricot jelly

Directions

Pastry
I usually mix this by hand, but you can use a food processor:
  1. Place the flour, salt, and sugar in the processor bowl.
  2. Pulse for a few seconds to combine. Add the butter and pulse until the butter is in small bits the size of peas.
  3. Pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Apples
  1. Peel the apples and cut them in half through the stem.
  2. Remove the stems and cores with a sharp knife and a melon baller.
  3. Slice the apples crosswise in 1/4-inch thick slices.
  4. Put your OCD hat on.
  5. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.
  6. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
*Yes, it looks like a ton of sugar. But it caramelizes the apples and makes it perfectly not-too-sweet and adds a nice crust.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. I find that if you don't rotate it, the edges will burn.

When the tart's finished, heat the apricot jelly and brush it all over the apples and pastry. This will add a nice, fruity glaze and keep the apples moist.
Slice it up with a pizza cutter and serve warm or room temperature, preferably with a nice scoop of vanilla bean ice cream.


 


09/13/2012 4:55am

That looks delicious, thanks for the recipe!

x <i>Michelle</i> | <i><a href="http://www.thefeatherden.net">thefeatherden.net</a></i>

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