Not Your Mama’s Apple Pie
Nor is it as American as apple pie! But that shouldn’t stop you from serving this seriously delicious, Tarte Tartin, or French Apple Tart on the 4th of July. What makes it one of my all-time favorite desserts, is that it’s light, pretty and you can taste the sweet essence of apples and crisp pastry without any distractions.
Serve warm or at room temperature, with a generous dollop of whipped cream or vanilla ice cream and get ready to wow you guests.,
If you’re fortunate to have any left over, it is absolutely divine to eat it for breakfast the next morning! This recipe serves 6, so if I were you I would make more than you need to assure left overs.
My daughter Olivia recently made it for a welcome home dinner for her sister Averell, who was back from London for a few precious weeks. She adapted a recipe from the Barefoot Contessa.
Here are some words of advice from the Contessa; “For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10 1/2 x 101/2 inches and then proceed with the apples.”
For the rest of you hard core chefs like Olivia,
For The Pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For The Apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly
2 tablespoons water
Use a food processor fitted with a steel blade to combine the flour, salt, and sugar. Pulse for a few seconds before adding the butter. You will need to pulse 10 or 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. Place onto a floured board and knead quickly into a ball. Wrap the dough in plastic and refrigerate for at least an hour.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 x 14 inches. Using a small ruler and small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while preparing the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and melon baller. Slice the apples crosswise in 1/4inch-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. For the sake of appearance, avoid using the apple ends. Dust with the full 1/2 cup sugar and dot with the butter.
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. When the tart is done, brush the apples and pastry with the apricot jelly. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow it to cool and serve warm or at room temperature. And Voila!
Happy 4th of July to one and all!!!!!