French Apple Tart October 3, 2014 by Jill Foucre Leave a Comment French Apple Tart 2014-10-03 10:08:34 Print Pate Brisee 1 1⁄4 cups all-purpose flour 1⁄4 t. salt 2 T. sugar 4 T. chilled unsalted butter, diced 4 T. chilled lard (or use all butter), diced 1⁄4 cup ice cold water Apple Tart 2 Granny Smith apples, cored, peeled and thinly sliced 1 egg 1⁄2 cup heavy cream 1⁄2 t. vanilla paste (or vanilla extract) 1 t. Kirsch or Calvados or brandy 1⁄2 cup sugar 1⁄2 cup apple jelly, melted for glaze Pate Brisee Place the dry ingredients in the bowl of a food processor. Pulse to combine. Add the butter and the lard. Process until consistency of “sand”. With the machine on, add the water. Process until the mixture starts to form a ball of dough. Remove and pat into a disc, wrap with plastic wrap and chill for at least an hour. Apple Tart Preheat oven to 375 degrees. Roll out the chilled dough into an 11 inch circle. Using a 9 inch tart pan with a removable bottom, place the dough in the pan. Mix the egg, heavy cream,vanilla paste (or extract), sugar, and Calvados together in a bowl. Set aside. “Dock” the bottom of the dough with a fork and blind bake for 15 minutes. Remove from the oven. Overlap apple slices on top of the blind baked shell in a circular design. Bake for 10 minutes. Remove and pour the custard over the apples. Place back in the oven. Bake for 15-20 minutes until the custard is set. Cool on wire rack. Brush the cooled tart with the melted apple jelly. Notes Pate Brisee makes enough for an 8 inch pie or 2 -9 inch tart pans. This dough can be prepared several days before using. It also freezes well for up to 3 weeks. A nice addition is to drizzle caramel sauce over the top of the tart. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/