A Happy belated Mother’s Day!! I hope everyone celebrated with their loved ones.
Now I did not forget my blog I have just been busy studying and studying for yucky tests and sadly I still have more. But today, and yesterday, I am taking a break. So on with the baking! This French apple tart is a dainty simple dessert that I saw Ina Garten make on tv and my oh my did it look delicious!
French Apple Tart
Adapted from Ina Garten
Don’t have a food processor, not to worry. I use a knife and cut them into tiny pieces then add them into the flour.
I find that the water you need to add in the pastry dough is never enough. Add more water till the dough comes together and if you add too much water, put a bit more flour to make it less sticky and watery.
If you have some oddly shaped sliced apples don’t worry about it, just place it in the same pattern and if there are tiny spaces left on the pastry, just make your own shape out of the apple slices. No one will notice because they will be too busy enjoy it!
When making this I suggest you sprinkle the sugar at least one inch away from the border of the pastry because the sugar and apple juices will melt and burn the edges of the pastry. Burnt sugar tastes kind of good but its no fun trying to pry it off the baking sheet.
Out of the oven and into my tummy.
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar 1
2 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/4 cup sugar
2 tablespoons cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons water
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/4 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper or foil. Allow to cool and serve warm or at room temperature.