Fun French Apple Tart (Sara Moulton's Recipe)
Delicious and flavorful French Apple Tart that is loaded with apple slices. This tart tastes incredible with a scoop of vanilla ice cream or fresh whipped cream. This recipe is from pages 331-333 of Sara Moulton's Home Cooking 101, published by Oxmoor House, an imprint of Times Inc. Books.
Equipment
- 10 inch (25 cm) tart tin with a removable fluted rim
Ingredients
- 1 pie crust, homemade of store bought
- flour for dusting
- 1 large apples
- 3 Tbsp (38g) sugar
- 4 Tbsp (57g) unsalted butter, sliced thin
- ½ cup (160g) apricot jam, combined with 2 tablespoon water, heated and strained
- vanilla ice cream or sweetened whipped cream as accompaniment
Instructions
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 13 inch (33cm) round and fit it into a 10 inch (25cm) tart tine with a removable fluted rim, trimming the excess. Prick the dough all over with the times of a fork. Cover and chill for 1 hour.
- While the tart shell is chilling, peel and halve all the apples, then arrange them cut side down on a cutting board. Using a melon baller, remove and discard the cores.
- With a very sharp knife, slice the apples crosswise, but don't cut all the way down; stop just before it reaches the cutting board so that the apples stay attached at the bottom.
- When you have sliced all the apples, turn each on its side to expose the bottom. Cut off about ¼ inch (0.6cm) of the bottom to remove the part of the apple that has not been sliced through.
- Arrange 8 apple halves like the spoke of a wheel on the pastry leaving a gap in the center of the spokes. Press down on the apple halves to spread the slices slightly.
- Arrange the remaining apple slices in concentric circles in the center of the tart starting from the outside and working your way in until there is a small space in the center.
- Shape the center apple slice into a cone to resemble the shape of the center of a rose. Sprinkle the sugar evenly on top of the apples and top with butter slices.
- Bake in the middle of the over for 45 to 50 minutes or until the crust is cooked through and the apples are golden brown. Brush with the heated apricot jam while the tart is still hot.
- Serve each portion with a small scoop of vanilla ice-cream or a small spoonful of whipped cream.
Notes
fabfoodflavors.com/fun-french-apple-tart-challenge/