Rustic French Apple Tart Recipe – CucinaDeYung (2024)
by Arleena
Rustic French Apple Tart Recipe –Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples over a buttery, flaky crust.
FOR THE CRUST 1½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 2 tablespoons granulated sugar 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces ¼ cup very cold water
FOR THE FILLING 1¾ lbs baking apples (3 large) (see note) ⅓ cup sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 tablespoons unsalted butter, melted ⅛ teaspoon salt
FOR ASSEMBLING & BAKING 1 tablespoon all purpose flour 1 egg, beaten 2 tablespoons turbinado sugar 1 tablespoon apricot jelly or jam, optional for glaze
INSTRUCTIONS
Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine — just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
She makes it her own by warming it up in the oven before serving and adding a little dollop of vanilla ice cream on top, with a swirl of caramel sauce she “warmed up from a jar” for good measure.
The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples. The best apples for an apple tart: We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe!
This French apple tart recipe is simplicity at its best: buttery pastry dough + unpeeled, thinly sliced apples + a sprinkling of sugar + a few pads of butter. That's it! It's so easy, so pretty, and so delicious.
The tart is best warm or at room temperature, so when you're ready to serve, move it to a platter. Serve with whipped cream or ice cream or just the joy of having made something so good and so pretty, so quickly and so easily.
Well, it depends — a regular apple pie that just contains sugar will last up to two days at room temperature, but an apple pie that is made with custard or cream or has egg in the filling needs to be refrigerated in order to prevent foodborne illness.
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.
Which varieties are considered tart apples? The apple with the tartest flavor on the Apple Sweetness Scale is the Granny Smith apple. You can spot them by looking for their bright green skin! Other tart apples include: Pink Lady®, Braeburn, McIntosh, Jonathan, Empire, and Cortland apples.
Calvados is apple brandy from Normandy. You can substitute another apple brandy. If they're not available, you can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the taste will be different.
The tart is said to have been the creation of the elderly and unmarried Sisters (Demoiselles) Tatin, Caroline and Stephanie Tatin, who were running a restaurant and later a hotel, right across the train station. It is said that Caroline, the younger sister, was the hostess and in charge of welcoming customers.
Go with Granny Smith apples. Known for its vibrant green color, this apple is tangy and tart and features firm flesh that won't get too mushy when cooked down. Braeburn: For a sweeter take on the spicy apple flavor, choose Braeburns for baking your pie.
If you're a cannabis lover looking for a stimulating new THCa flower strain, you'll want to try Apple Tart. This sativa-dominant hybrid combines the mouth-watering flavors of Sour Apple and Runtz while packing a potent punch.
Beyond snacking, tart apples are great to slice on a green salad or fruit salsas because those high acid levels will help them naturally resist browning for quite some time.
Can apple tart be made ahead? Yes! The baked tart can be stored overnight at room temperature; just reheat it in a 325°F oven before serving. If you'd like to get even more of a head start, you can definitely make the pastry dough in advance.
A tart is a baked dish that consists of a thin, flour-based dough filled with fruit, custard, cream, or other ingredients. Tarts are typically baked in a pan with fluted sides, and the dough is often pre-baked before being filled. Unlike pies, tarts have an open top that is not covered with pastry.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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