French Apple Tart
Source of Recipe
Source: Casual Cuisines of the World - Bistro
List of Ingredients
Ingredients for Tart:
Sweet pastry dough(recipe below)
5 tart green apples, such as Granny Smith
1 cup pastry cream, cooled (recipe below)
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Ingredients for Sweet Pastry Dough:
1/2 cup plus 1 tablespoon unsalted butter, room temperature, cut into pieces
1/2 cup confectioners' sugar, sifted
1 large egg
2 cups all-purpose flour
1/8 teaspoon baking powder
Ingredients for Pastry Cream:
4 egg yolks
1/2 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
2 cups milk
1/2 vanilla bean, split in half lengthwise
Recipe
Directions for Sweet Pastry Dough:
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes.
Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes.
Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or as long as 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.
Directions for Pastry Cream:
In a large bowl, combine the egg yolks and sugar and whisk until thoroughly combined. Add the flour and stir until smooth; set aside.
In a large saucepan over high heat, combine the milk and the vanilla bean and bring to a boil. As soon as the milk begins to boil, remove it from the heat. Remove the vanilla bean and, using the tip of a small, sharp knife, scrape the seeds directly into the milk. Discard the bean.
Whisk half of the hot milk into the egg mixture. Return the saucepan to high heat and, as soon as the mixture comes to a boil, pour the contents of the bowl into the saucepan, whisking constantly.
Using a wooden spoon, stir over high heat until the mixture is smooth. Return to a boil and boil, stirring, for 2 minutes longer.
Directions for Tart:
On a lightly floured work surface, roll out the dough into a round 12 inches in diameter and 1/8 inch thick. Drape the dough over a rolling pin and transfer it to a 10-inch tart pan with a removable bottom. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim and place the pastry-lined pan in the refrigerator.
Preheat an oven to 375 degrees.
Peel the apples, then cut them in half and core them. Slice the apples lengthwise as thinly as possible.
Remove the pastry shell from the refrigerator and spread the cooled pastry cream evenly over the bottom of the shell. It should be about 1/8 inch deep. Arrange the apple slices on top of the pastry cream in concentric circles. Brush the apple slices with the melted butter, coating them evenly, then sprinkle with the sugar.
Bake in the oven until golden brown and slightly caramelized, about 50 minutes.
Transfer to a rack and remove the pan sides. Place the tart on a serving plate and serve warm or at room temperature.
Remove the pan from the heat and press a piece of plastic wrap directly onto the surface of the hot cream to prevent a skin from forming. Let cool completely before using.
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