![]() ![]() My love for apples is pretty evident here on the blog. The puff pastry is a bit lighter, which is what we’re going for with this French apple tart recipe.įor the apple topping, you can use any kind of apple that you enjoy. Regardless of whether you go the homemade route or store-bought route, just be sure you’re using puff pastry instead of pie crust. If you’re all about getting your hands a little messy, feel free to make your own pastry at home. If you’re looking to go the quick and easy route, you can make this French apple tart with puff pastry bought at the store. It doesn’t matter what level baker you are or how fancy you like to get in the kitchen, this French apple tart will impress without a ton of effort. It’s the first dessert I think of when someone asks me for an easy French recipe. I think this easy French apple tart is such a fantastic dessert when you’re looking for simple entertaining recipes. This rustic apple tart recipe carries the sweet scent of sliced apples glazed with fig preserves and will make anyone appreciate the art of baking with fruit. French Apple Tart (Tarte aux Pommes)īefore winter arrives and citrus steals the show with desserts like my lemon ricotta cake or lemon tart, it’s important to embrace and give attention to apples, which are oh-so-deserving. It’s the uncomplicated combination of butter, sugar, and fresh fruit that’ll overwhelm your senses and reach the very deepest part of you. Allow to cool and serve warm or at room temperature.While I love creating beautiful cakes and darling confectionaries, it’s simple desserts like this Julia Child French apple tart (tarte aux pommes) that truly make me happy. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.īake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 by 14-inches. Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. ![]()
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