Tuesday, October 9, 2012

French Apple Tart

It is apple season and our local fruit farmers have had the best apples this year.  I made this French Apple Tart a few weeks ago and it was delicious.

For the pastry:

In the bowl of your food processor add;
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
at this point, pulse a few times just to incorporate dry ingredients
12 tablespoons (1-1/2 sticks) cold unsalted butter, diced
pulse 10 to 12 times, until the butter is in small bits the size of peas. 
With the motor running, pour
1/2 cup ice cold water down the feed tube and then pulse just until the dough starts to come together.
Dump dough onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for a least 1 hour.

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

Roll the dough approximately 10 inches by 14 inches.  Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel 4 Granny Smith apples.  Cut them in half through the stem.  Remove the stems and cores with a sharp knife.  Slice the apples crosswise in 1/4 inch thick slices.

Place slices of apples diagonally down the middle of the tart pastry and continue making rows until the pastry is covered with apple slices. 

Sprinkle with 1/2 cup of sugar and dot the top of the apples with 4 tablespoons (1/2 stick) cold unsalted butter, small diced.

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 the baking time.  The apple juices may burn a bit in the pan, but the tart will be fine!  When the tart is done, remove from the oven and

In a small sauce pan heat 1/2 cup apricot jelly (or whatever you like).  I used orange marmalade.
and 2 tablespoons rum or water.  (I used peach snapps).  Once the mixture is all melted, brush the apples and the pastry around the edges.  Loosen the tart with a metal spatula and allow to cool.

Enjoy!  Still house hunting and still no luck... :(.    Have a wonderful week.
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