Welcome to the fourth day of my Ten Days of Apples series! I love today's recipe. The combination os the flaky, buttery-melt-in-your-mouth crust and the tart and tangy apples brushed with apricot jam is out of this world!!! For some reason I always thought that every French dessert is super complicated and hard to make, but this recipe couldn't be simpler! I love when food looks both rustic and elegant at the same time, it somehow makes it even tastier! And that's exactly what this French Apple Tart is!
FRENCH APPLE TART
(Adapted from Ina Garten)
YOU WILL NEED:
2 cups all purpose flour
1/2 tsp kosher salt
12 tbs (1 1/2 sticks) cold unsalted butter, diced
1 tbs sugar
1/2 cup ice water
5 - 6 granny smith apples
1/4 cup sugar
2 tbs cold unsalted butter, diced into small pieces
1/4 cup apricot jam
1 tbs apple juice (you can use water if you don't have any)
1. Begin by preparing the pastry. In your electric mixer bowl or food processor, combine flour, salt and sugar. Add butter and mix until the mixture resembles coarse meal. While mixing, add 1/2 cup ice water and continue mixing until dough holds together. Turn it out onto a floured surface and knead for a couple seconds and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Next, prepare your apples. Peel the Granny Smith apples, cut each in half, then cut into thin slices. Line a sheet pan with parchment paper and preheat your oven to 400 deg F.
3. Take your dough out of the fridge and roll it out into a rectangle (slightly larger than 10x14 inches) then trim all the edges so you get a neat rectangle. Then transfer it onto the sheet pan. Cut a couple of slits or prick the pastry with a fork, as it may puff up while baking.
4. Now begin arranging the apples on top of the pastry. Arrange them however you like, just make sure that they overlap. They will shrink as the tart bakes, so fill it with lots of apples! Cover the whole rectangle, leaving a thin border of pastry around the edges.
5. Sprinkle the apples with the 1/4 cup of sugar, then dot with little cubes of butter. Bake for about 40 minutes, until the edges of the pastry and the apples start to brown.
6. Once it is almost done baking, prepare the glaze that will be brushed on top of the apples. In a small pan, heat apricot jam with apple juice (or water) until hot and the jam is thinned out a little bit. Pour it through a strainer, so there are no lumps in the glaze.
7. Take the tart out of the oven, let rest for a couple of minutes, then with a pastry brush, spread the glaze on top of the apples evenly. This will give them a beautiful glow! Let cool, then serve!
Happy Baking, Everyone!
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