French Apple Tart
I have wanted to make a French Apple Tart for years. In fact, I bought this pan to make a French Apple Tart ... when I was a teenager. I now have teenagers of my own, one of which is eighteen. To be honest, I have no idea why I have not made one before. I've wanted to, but just have not gotten around to it. It is not like I've not made tarts over the years in this pan, just not a French Apple Tart. I've decided to start writing these things down, so that a great idea doesn't just go unrealized for years, especially not over twenty years.
So last week when we went apple picking, I decided this was the time, so I went in search of recipes and found Sara Moulton's French Apple Tart at Saveur and decided to give it a try. Let me tell you, this recipe is a must try. Not only is the crust wonderful, but it is one of the easiest I have worked with. And, while the filling may seem overly simple with few ingredients, trust me, it is decadent. It was definitely worth the twenty year wait, but I don't plan to wait that long before making it again.
French Apple Tart
yield: 8 servings
1 1/4 cups all-purpose flour, plus a little more to dust your rolling area
1 1/2 sticks (3/4 cup) unsalted butter, cold and divided
1/4 tsp. kosher salt
3 Tbsps. ice water
6 large yellow apples, peeled, cored, and halved (The original recipe calls for golden delicious, but I used the Jona Gold we picked at Mercier Orchards.)
1/4 cup sugar
1/2 cup good quality apricot jam
optional: whipped cream for serving
Pulse together flour, butter, and salt in a food processor using the knife blade until crumbly. While the food processor runs, gradually at water. Let the processor run until the dough begins to stick together. Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour.
Remove the dough from the refrigerator and roll out on a lightly floured surface until it is about 13 inches in diameter. Draping dough over rolling pin, transfer the dough to an 11 inch tart pan with removable bottom. Fit the dough into the pan and trim excess with a knife. Prick the tart dough with a for several times (see the photo below).
Preheat oven to 375 degrees. Thinly slice apple halves, press the sliced halves to fan, and place over the dough leaving the center clear and saving one half to decorate the center. Cut some of the halves into quarters to fit in the empty spaces. Slice the final half and use the pieces to fit around the center to create a rose shape. Place a few sliced wedges in the very center. Sprinkle with sugar. Bake for 60 to 70 minutes.
While tart is baking. Heat the apricot jam in a small saucepan stirring constantly until soft and thin. Strain the jam with a fine mesh strainer. When tart is finished baking, brush jam over apples. Allow to cool before serving. Serve with whipped cream if desired.
Source: Sara Moulton's French Apple Tart at Saveur
This recipe was shared on Foodie Friends Friday.