Recipe by Annacia
This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.
FOR THE CRUST
- 1 1⁄2 cups all-purpose flour (210 grams)
- 1⁄4 cup granulated sugar (50 grams)
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter (113 grams)
- 1 large egg, lightly beaten
FOR THE APPLE FILLING
- 6 medium granny smith apples (or)
- 6 medium other firm textured apples (900 grams)
- 3 tablespoons unsalted butter, divided (40 grams)
- 1⁄4-1⁄2 cup granulated sugar, divided (50 - 100 grams)
- 1⁄2 teaspoon freshly grated lemon zest
- 1⁄2 teaspoon cinnamon, divided
- confectioners' sugar, for browning the top of the tart
FOR THE GLAZE
- 1⁄2 cup apricot preserves
- 1 tablespoon cognac (Calvados, Rum or Water)
Directions See How It's Made
- Place the butter in your mixer and beat until softened.
- Add sugar and beat until light and fluffy.
- Gradually add the beaten egg, beating just until incorporated.
- Don't overmix or butter will separate and lighten in color.
- Add the flour mixture all at once and mix just until it forms a ball.
- Don't overwork or pastry will be hard when baked.
- Roll out the pastry and fit it into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy.
- Let the glaze dry between 20 - 30 minutes.
- FOR APPLE TART:.
- For bottom layer of apples:
- Peel, core, and slice three of the apples.
- In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
- Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated.
- Remove from heat and let cool.
- For top layer of apples:
- Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon.
- Add the apples and saute until they begin to soften, approximately 5 minutes.
- Set the cooked apples aside.
- Spoon the applesauce mixture into the cooled and glazed pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter.
- Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
- FOR APRICOT GLAZE:
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps.
- Add the Cognac, Calvados, Rum or water.
- Use this glaze to seal the baked tart shell and to brush the top of the finished tart.