Metric:
7 Golden Apples
( peeled, cored, and halved )
170gr Apricot Jam
168gr Unsalted Butter
( cubed and chilled )
160gr Flour
( plus more for dusting )
55gr Sugar
Pinch of Kosher Salt
TRADITIONAL FRENCH RECIPE: This classic French Apple Tart (Tarte aux Pommes) recipe will add to your daily diet a double dose of apples. Hey, but keep in mind this is still a cake afterall, which mean, it's still a sugar-packed junk food.
Once baked you will notice that the edges of the apples are beautifully caramelized 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.
Skill Level:  |
Time: 4 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Combine Flour, 112gr / 4oz / 8 ablespoon Butter, and Salt in a food processor and mix until pea-size crumbles form.
02 - Drizzle in 45gr / 1.5oz / 3 tablespoons ice-cold water and pulse until the Dough is moistered.
03 - Transfer the Dough to a work surface and mould it tinto a flat disk with the help of a rolling pin.
04 - Wrap the Dough in cling film and refrigerate for 1 hour.
05 - Unwrap the Dough and transfer to a lightly floured work surface.
06 - Using a rolling pin, flatten dough into a 30cm / 13in circle and then transfer to a 26cm / 11in tart pan, possible with a removable bottom. Trim the edge and chill for 1 hour.
07 - Heat oven to 190C / 375F.
08 - Thinly slice one Apple at a time. With your hand, gently press to fan all slices out, and place on the Dough, starting from the outer edge of the tart Dough, pointing inward.
09 - Sprinkle with Sugar and dot with remaining Butter.
10 - Bake for about 1 hour, or until golden brown.
11 - Meanwhile, heat Apricot Jam in a small saucepan until warmed and loose.
12 - Pour the Apricot Jam through a fine strainer into a small bowl and set aside.
13 - Transfer the tart to a wire rack and using a pastry brush, brush the top with Apricot Jam.
14 - Let cool completely. Serve.
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| Written by: Uncut Recipes | Disclaimer |
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