French Apple Tart
From Back to Basics by Ina Garten, page 191.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 30 minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 30 minutes
Ingredients
For the Pastry
For the Apple Topping
Instructions
Making the Pastry
  1. Place the flour, salt, and sugar into a bowl. Add the butter and using a pastry blender or a fork and knife, cut the butter into the flour until you the butter is incorporated and is the size of small peas. (You can also use a food processor for this step). Pour in the ice water a few tablespoons at a time while mixing until the dough comes together into a loose ball. Dump onto a floured board and knead into a ball (don’t overknead the dough). Wrap in plastic wrap and refrigerate for at least 30 minutes.
Shaping the Pastry
  1. Preheat the oven to 400 degrees and line a sheet pan with either parchment paper or a silicone mat.
  2. Roll the dough to about 10 x 14 inches and trim the edges to make a rectangle. Place the dough on the prepared sheet pan and place in the refrigerator.
Apples!
  1. Peel the apples and cut them in half through the stem. Using a melon baller or a small knife, core the apples and remove the stem. Slice the apples thinly lengthwise and arrange them however you wise on the pastry. Ina suggests on a diagonal. Continue until the pastry is covered with apples. Sprinkle with the sugar and dot with the butter.
  2. Bake for 45 minutes to an hour, until the pastry is browned and the edges of the apples start to brown. You may want to check every 15 minutes or so and baste the tart with any butter or juice that has run off. When the tart is done, remove from the oven to cool. Heat the jelly and water in a pan or the microwave and pour through a sieve to remove any lumps of apricot. Brush the glaze over the entire tart to make it nice and shiny! Loosen the tart from the pan to ensure that the caramel doesn’t stick. Serve warm or room temperature.
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