French Apple Tart

French Apple Tart
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Pate Brisee
  1. 1 1⁄4 cups all-purpose flour
  2. 1⁄4 t. salt
  3. 2 T. sugar
  4. 4 T. chilled unsalted butter, diced
  5. 4 T. chilled lard (or use all butter), diced
  6. 1⁄4 cup ice cold water
Apple Tart
  1. 2 Granny Smith apples, cored, peeled and thinly sliced
  2. 1 egg
  3. 1⁄2 cup heavy cream
  4. 1⁄2 t. vanilla paste (or vanilla extract)
  5. 1 t. Kirsch or Calvados or brandy
  6. 1⁄2 cup sugar
  7. 1⁄2 cup apple jelly, melted for glaze
Pate Brisee
  1. 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Mix the egg, heavy cream,vanilla paste (or extract), sugar, and Calvados together in a bowl. Set aside.
  4. “Dock” the bottom of the dough with a fork and blind bake for 15 minutes. Remove from the oven.
  5. 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.
  6. Brush the cooled tart with the melted apple jelly.
Notes
  1. 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.
  2. A nice addition is to drizzle caramel sauce over the top of the tart.
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