Tuesday, January 6, 2009
FRENCH APPLE TART / TARTE AUX POMMES
Recipe sweet pastry crust, recipe follows:
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/8 tsp salt
1/2 cup unsalted butter, room temperature
1 large egg, lightly beaten
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1 cup of unsweetened applesauce
2 tsp granulated sugar
1/4 cup apricot preserved, heated and strained
1. For the pastry crust, sift flour and salt together and set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Do not over mix because it will be hard when baked.
2. Flatten the dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
3. On a lightly floured surfaces, roll out the sweet pastry to a round about 1/8-inch thick size that fits a 8 or 9-inch tart pan.
4. Lightly roll pastry around your rolling pin and unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
5. Preheat oven to 400 F and place rack in the center of oven. Line unbaked pastry shell with a parchment paper and fill the pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
6. Bake crust for 20-25 minutes until crust is dry and lightly brown. Remove weights and cool crust on wire rack before filling.
7. Preheat the oven to 400 F. Spread the applesauce over the cooled pastry crust. Arrange the apples decoratively on top of the applesauce, overlapping them. Sprinkle the sugar on top of the apples.
8. Bake in the middle rack for 45 minutes or until the apples are golden. Brush with the heated apricot preserved while the tart is still hot.
9. Let the tart cool on the rack before serving.