his classic
French tart gives you a double dose of apples, a nicely flavored apple sauce
filling that is topped with a layer of sauteed sliced apples. You will
notice that the edges of the apples are beautifully brown and crisp and this is
done by placing the baked tart briefly under the broiler. The finishing touch is to glaze the apples with apricot preserves
to give them an attractive sheen with the added bonus of keeping the apples
wonderfully moist. I like to serve this tart warm with vanilla ice cream
or a dollop of softly whipped cream or creme fraiche.
Whatever the
fruit, its harvest time is our signal that the fruit is at its optimum flavor.
Apples are no exception. Although apples do store well, their texture and
flavor is still superior when first picked. Please take the opportunity,
if you have an apple orchard nearby, to try locally grown varieties. Once
you taste a freshly picked apple with good texture and flavor, you will no
longer be satisfied with the poor selection we are faced with at our grocery
stores. So although this recipe suggests using Granny Smith apples, you
can substitute any firm apple that will keep its shape when baked. Some
suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap,
Jonagold and Jonathan. This tart's flavor will depend on the
type of apples used. You may want to try using two or even three different
varieties for a more complex flavor.
Unlike the American's flaky pie
crust that contains shortening, this tart uses the classic European
Pate
Sucree
which is a sweet pastry crust made with butter and an egg. This gives the crust
a rich sweet buttery flavor and its cookie like crumb is perfect with fruit
desserts. You can, however, make this tart using
Pate
Brisee
or the pre baked pie crust of your choice.
Tarts are open faced (no top crust), made
in a
shallow tart pan
that has straight, fluted sides and a removable bottom. Unlike pies that
are served directly from the pan they are baked in, tarts are unmolded and
served with only their pastry shells as support.
Pastry Crust: Roll out the pastry and fit it
into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the
pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20
minutes.
Preheat oven to 400 degrees F (205 degrees
C) and place rack in center of oven.
Line the
unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with
pie weights or beans, making sure the weights are to the top of the pan and
evenly distributed over the entire surface. Bake crust for 20 to 25 minutes
until crust is dry and lightly browned. Remove weights and cool crust on
wire rack. When cool, spread a thin layer of warm apricot glaze over
the bottom and sides of the tart to seal the crust and prevent it from getting
soggy. Let the glaze dry between 20 - 30 minutes.
For Apple Tart: For bottom layer of apples: Peel, core, and slice three of the apples. In a
large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in
between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
Add the apples and sauté over moderate heat,
stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently
mash the apples with the back of a spatula or spoon and stir the mixture until
most of the liquid has evaporated. Remove from heat and let cool.
For top layer of apples:
Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the
other 2 - 4 tablespoons (25 - 50
grams) sugar and 1/4 teaspoon cinnamon. Add the apples and sauté until they begin to soften,
approximately 5 minutes. Set the cooked apples aside.
Spoon the applesauce
mixture into the cooled and glazed pre-baked tart shell. Arrange
the apple slices in concentric circles over the applesauce, and
brush with 1 - 2 tablespoons (13-26 grams) melted butter. Bake the tart on a baking
sheet in a preheated 350 degree F (177 degree C) oven for
25-30 minutes or until the apples are nicely browned and soft. Remove from
oven and sprinkle the tart with confectioners' sugar, cover the edges of tart
with foil, and broil it under a preheated broiler about 4 inches from the heat
until the edges of the apples are golden brown and crisp. Once the tart has
cooled lightly glaze the apple slices with warm apricot glaze.
Apricot Glaze:
In a small saucepan heat the apricot
preserves until boiling. Remove from heat and strain to get rid of lumps. Add
the Cognac or water. Use this glaze to seal the baked tart shell and to brush
the top of the finished tart.
Serve the tart warm or
at room temperature with softly whipped cream or vanilla ice cream.
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his classic
French tart gives you a double dose of apples, a nicely flavored apple sauce
filling that is topped with a layer of sauteed sliced apples. You will
notice that the edges of the apples are beautifully brown and crisp and this is
done by placing the baked tart briefly under the broiler. The finishing touch is to glaze the apples with apricot preserves
to give them an attractive sheen with the added bonus of keeping the apples
wonderfully moist. I like to serve this tart warm with vanilla ice cream
or a dollop of softly whipped cream or creme fraiche.
