Françoise Potel’s Apple Tart

By corlear

Tarte aux Pommes Françoise Potel
I‘ve been fortunate enough to have helped organize several wine tasting dinners at the home of Françoise and Gerard Potel, of the Domaine de la Pousse d’Or in Burgundy. Several times, Françoise Potel — a great home cook and the sort of hostess that instantly puts everyone at ease — served this delicious apple tart. I’ve added it to my ever-growing “apple pie” repertoire.

Ingredients

• Filling:
• 1 recipe Pâte-Demi Feuilleté (see
• Index good luck with this one), prepared through Step 1
• 5 Golden Delicious or Granny Smith apples (about 2 pounds; 1 kg)
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons (1 ounce; 30 g) unsalted butter
• 1/4 cup (50 g) sugar
• Topping:
• 2 eggs
• 1/2 cup (100 g) sugar
• 6 tablespoons (3 ounces; 90 g) unsalted butter, melted
• 1 teaspoon vanilla extract

Details

Servings 6

Preparation

Step 1

1. Remove the prepared dough from the refrigerator. On a lightly floured surface, carefully roll out the dough to a 12-inch (30 cm) circle; transfer the dough to a 10½-inch (27 cm) black tin tart pan with a removable bottom. With your fingertips, carefully press the pastry into the pan and up the sides, trying not to stretch it. Trim the overhang, leaving about 1-inch (2.5 cm) extending over the rim. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you will have less problem with shrinkage. Chill for at least 20 minutes.

2. Preheat the oven to 375°F (190°C).

3. Prick the bottom of the shell with the tines of a fork. Carefully line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with pie weights, or dry rice or beans — making sure you get all the way into the edges — to prevent shrinkage. Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove from the oven.

4. Meanwhile, peel and core the apples. Cut each apple into 12 even wedges (an apple corer and slicer can be used for this). Toss them in a bowl with the lemon juice to prevent discoloration.

5. In a large skillet, melt the butter over medium-high heat. Add the apples, sprinkle on the sugar, and sauté, shaking the pan from time to time so the apples cook evenly. Cook until lightly browned on all sides, about 15 minutes.

6. While the apples cook, prepare the topping: Place the eggs and sugar in the bowl of an electric mixer and beat thoroughly until thick and pale. Add the melted butter and vanilla and continue mixing at high speed until the ingredients are thoroughly incorporated.

8. Spoon the apples into the center of the prepared pastry shell, arranging them carefully. Pour the topping over the apples.

9. Bake until golden, about 30 minutes.