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French Apple Tart

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"New York City chef and writer Sara Moulton taught us how to make this beautiful tart in which the apples are arranged to resemble a blooming rose."

List of Ingredients

For the tart shell:
â—¦ 1 ¼ cups flour, plus more for dusting pan
â—¦ 8 tablespoons unsalted butter, cubed and chilled
â—¦ ¼ teaspoon kosher salt

For the filling:
â—¦ 7 Golden Delicious apples, peeled, halved, and cored
â—¦ ¼ cup sugar
â—¦ 4 tablespoons unsalted butter, cut into small pieces
â—¦ ½ cup apricot jam

â—¦ Whipped cream, for serving


Recipe

Make the tart shell:
Combine flour, butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, 3 to 4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a floured surface. Using a rolling pin, flatten dough into a 13-inch circle, transfer to an 11-inch tart pan with a removable bottom, and trim edges. Chill for 1 hour.

Heat oven to 375° F. Make the filling:
Working with one apple half at a time, thinly slice into â…›-inch wedges. Arrange apple slices in an overlapping pattern, working from outer edge of tart dough. Repeat with remaining apple halves until dough is completely covered and any gaps are filled in. Sprinkle with sugar and dot with butter. Bake until golden brown, 60 to 70 minutes.

Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine sieve into a small bowl and set aside. Transfer tart to a wire rack. Using a pastry brush, brush top of tart with jam. Let cool completely before slicing. Serve with whipped cream.

Serves 8





✰ "If you wish to make an apple pie from scratch, you must first invent the universe."
— Carl Sagan