French Apple Tart
Type: Desserts and Baked Goods
Use two different apple varieties-one to cook into a purée, and the other to create a sliced apple topping that holds its shape
Prep Time: prep 20 mins, plus chilling
Cooking Time: cook 1 hr
Serves: makes 6-8 servings
- 1 refrigerated pie dough round for 9in ( 23cm) pie
- 3 tbsp butter
- 1lb 10oz ( 750g) McIntosh apples, peeled, cored, and chopped
- 2 / 3 cup sugar
- 2 tbsp Calvados or brandy
- grated zest and juice of 1 / 2 lemon
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- 3 tbsp apricot preserves, warmed and strained
- Preheat the oven to 400°F (200°C). Fit the pie dough into a 9in (23cm) tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough. Prick the dough with a fork. Line with wax paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes, until the dough looks set. Remove the paper and beans and bake until lightly browned, about 5 minutes more. Transfer to a wire rack and let cool. Reduce the oven temperature to 350°F (180°C).
- Melt the butter in a medium saucepan over low heat. Add the McIntosh apples and cover tightly with a lid. Cook, stirring occasionally, for 15 minutes, or until broken down into a chunky sauce.
- Strain through a coarse sieve into a bowl, then return to the saucepan. Stir in all but 1 tbsp of the sugar, the Calvados, and lemon zest. Cook and stir over medium heat about 5 minutes, until quite thick.
- Spoon the applesauce into the tart shell. Arrange the Granny Smith apple slices in concentric circles over the applesauce. Brush with the lemon juice and sprinkle with the reserved sugar.
- Bake for 30-35 minutes, or until the apple slices are golden and tender. Brush the top with the warm apricot preserves. Let cool on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm or cold.
- prep 20 mins, plus chilling; cook 1 hr
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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