I have attempted to make a few apple pies in my life and have fail miserably every time. It’s one of Ian’s favorite desserts and I just cannot get it right. He was flipping through the channels a couple of months ago and happened upon this recipe.
He asked begged me to make it for him. I set myself up for failure again because not only was it apple based, but it called for a homemade crust as well! Not a win win for me. Pie crust is on my list to conquer in my life time!
This recipe was so easy and so delicious that I made it twice that week! Once it was slightly cooled, we just picked it up with our hands and ate it like pizza slices. I know…real classy!
French Apple Tart
adapted from the Barefoot Contessa
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot or strawberry jam
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. 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 1/2 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 or strawberry jam in the microwave for about 30 seconds. Stir. Brush the apples and the pastry completely with the hot jam. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
