FRENCH APPLE TART

By

In her book "Barefoot Contessa Back to Basics," Ina Garten says this might just be her all-time favorite dessert. "It's the simple essence of sweet apples and crisp pastry with no distractions." For a really fast apple tart, Garten says to use one sheet of frozen puff pastry, defrosted. Roll it out to 10 1/2 by 10 1/2 inches and then proceed with the apples. If using frozen puff pastry, you'll want to eat the dessert in an hour or two after it comes out of the oven.

From Back to Basics, Ina Garten
Page 191

View complete recipe

  • 6

Ingredients

  • For pastry:
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter, diced
  • 1/2 cup ice water
  • For apples:
  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 1/2 stick (4 tablespoons) cold unsalted butter, small-diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum or water

Preparation

Step 1

To make pastry: Place flour, salt and sugar in bowl of food processor fitted with steel blade. Pulse for a few seconds to combine. Add butter. Pulse 10 to 12 times or until butter is pea-sized. With motor running, pour ice water down feed tube and pulse just until dough starts to come together. Dump onto floured board. Knead quickly into ball. Wrap in plastic. Refrigerate for at least 1 hour.

To prepare oven, pan: Preheat oven to 400 degrees. Line sheet pan with parchment paper.

To roll out pastry: Roll dough slightly larger than 10 by 14 inches. Using ruler and small knife, trim edges. Place dough on prepared sheet pan. Refrigerate while preparing apples.

To prepare apples: Peel apples. Cut in half through stem. Using sharp knife and melon baller, remove stems and cores. Slice apples crosswise into 1/4-inch-thick slices. Place overlapping slices of apples diagonally down middle of tart. Make diagonal rows on both sides of first row until pastry is covered with apple slices. (Note: Garten doesn't use apple ends so arrangement is beautiful.) Sprinkle with 1/2 cup sugar. Dot with butter.

To bake: Bake for 45 minutes to 1 hour or until pastry is browned and edges of apples start to brown. Rotate pan once during cooking. (Note: If pastry puffs up in one area, cut little slit with knife to release air. Don't worry! Apple juices will burn in pan, but tart will be fine.)

To glaze: Heat apricot jelly and Calvados. Brush over apples and pastry. Using metal spatula, loosen tart so it doesn't stick to paper. Cool. Serve warm or at room temperature.

View complete recipe