French Apple Tart

Submitted by momaphet

"This is an Ina Garten recipe - don't be intimidated by the steps, it's really quite simple."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 6

ingredients

• 473.18 ml all-purpose flour
• 2.46 ml kosher salt
• 14.79 ml sugar
• 177.48 ml cold unsalted butter, diced
• 118.29 ml ice water

• For the apples

• 4 granny smith apples
• 118.29 ml sugar
• 59.16 ml cold unsalted butter, small diced
• 118.29 ml apricot jam or 118.29 ml warm sieved apricot jam
• 29.58 ml calvados, rum or 29.58 ml water

directions

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper (don't skip or this tart is hard on your baking sheet).
2. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. No food processor - use a pastry blender and use the standard method for pastry.
3. Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
4. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
5. 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 cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine!
6. When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If using jam run it through a sieve first. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Reviews

[nochlo]

Made PRMR! This was great. It had a great apple taste...Almost better than my grandma's homemade apple pie. Thanks

 

[weekend cooker]

This was not as diffucult as it appeared. I had no problem with the pastry. For the options I used the apricot jam, and water. After baking for 50 minutes they were done, and the end result was a nice, with a lovely, tasting apricot topping. Made for one great dessert. made for PRMR tag