APPLE TART RECIPE
The favorite French dessert that I offer you today in its classic version, a crispy crispy, crispy shortbread pastry both garnished with a deliciously tart applesauce and all garnished with a rosette of sliced apples and caramelized.
- 4 large apples cored and cut into 1/4-inch-thick slices
- 2 tablespoons apricot preserves melted and strained
- 7 ounces unsalted butter divided
- 1 1/2 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1/3 cup ice water
- 1 pinch salt
- Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
- Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 400° F. Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving. Enjoy your dessert!