Classic French Apple Tartpriss | August 25, 2010
I made this classic French apple tart back in January and haven’t been able to have the time to post the “masterpiece”. Beau is a huge apple pie fan, whereas me, not being a dessert person (except for everything to do with DARK chocolates!), I’m not as crazy about apple pie as Beau. But it feels so good seeing your loved ones enjoying things that you make. Especially when they really love it, you feel like you are floating in the air…
Around X’mas last year, Beau got me this recipe book – Baking: 300 Recipes, 2000 Photographs, One Baking Education by James Peterson. Love it! I wish I can try them all and bake everyday! This classic French apple tart definitely caught my eyes. It’s quite easy to make, just a bit time consuming with cutting the apple and all. Too bad I burnt the tart a little bit, or else it’d look a lot more appetizing. tee hee~ =)
Easy Classic French Apple Tart Recipe~
Basic pie & tart pastry dough:
cake flour ~ 1 cup
all-purpose ~ 1 cup
salt ~ ½ tsp
cold butter ~ 3/4 cup –> cut into 1/3-inch cubes
water ~ 7 tbsp OR heavy cream ~ 7 tbsp OR eggs ~ 2, lightly beaten –> I used eggs; adds flavor yet still healthy
additional liquid ~ 2 tbsp OR egg white ~ 1 –> if dough is too dry
1. With the paddle attachment in a stand mixer, mix both flours and the salt on slow speed for about 30 seconds.
2. Add in butter on low to medium speed, for about 1 minute.
3. Add the liquid and mix the dough on low to medium speed until it looks like gravel.
4. Continue mix until it clumps together
5. Roll it out into a disk and lay it into the tart ring.
large Golden Delicious or other tart apples ~ 8 (about 4 pounds)
lemon ~ ½
sugar ~ ½ cup + 1 tbsp for the tart top
vanilla bean ~ 1 (optional)
water ~ ½ cup
melted butter ~ 3 tbsp
hot apricot glaze ~ 2tbsp (optional – I was too rush and didn’t have the time to make that)
1. Peel, halve, and core the apples and rub the halves with lemon
2. Use half of the apple halves to make the apple sauce filling. Cut them into cubes.
3. Toss the cubes with the lemon juice in a large pot with the sugar, water and the optional vanilla bean.
4. Cook until the liquid evaporates. Stir occasionally so that the cubes don’t lose their shape.
5. Cool the apple sauce and spread them over the tart ring. Mount it up slightly towards the centre to create a more dramatic effect.
6. Next slice the remaining apple halves as thin as you can.
7. Arrange the apple slices on the tart starting from the outside. Use the small or uneven apple slices for the centre of the tart. Then make another ring of apple slices in the centre but facing in the opposite direction. Finally arrange a few slices right at the centre. Isn’t it pretty? =)
8. Brush with melted butter and sprinkle with granulated sugar.
9. Bake in the preheated oven at 375 F until golden brown.
10. Let it cool before lifting off the tart ring. If you’ve prepared hot apricot glaze now it’s the time to brush it while it’s still hot.
Voilà! Enjoy! =D
& I used the left-over dough and apple to make a mini apple pie. =D
~* Before *~
~* After *~
Beau loved them both so much that the picture of the mini apple pie has made its way to our picture frame in the living room. That alone, blew me away… it actually means so much to him. I’m so proud! =)