French Apple Tart

[Guest guest]

i made this easy apple tart last night. it is simple

and yummy.

 

French Apple Tart

 

1 recipe pastry dough, recipe follows

6 Golden Delicious apples, peeled, cored, halved and

sliced 1/8-inch thick

1/4 cup sugar

1/2 stick cold butter, sliced thin

1/2 cup apricot jam, heated and strained

Vanilla ice cream or sweetened whipped cream, as an

accompaniment

 

Preheat oven to 375 degrees F.

 

On a lightly floured surface roll out dough into a

13-inch round and fit it into a 10-inch tart tin with

a removable fluted rim, trimming the excess. Arrange

the apples decoratively on the pastry shell,

overlapping them. Sprinkle the sugar on top of the

apples, top with butter slices and bake in the middle

of the oven for 45 minutes or until the crust is

cooked through and the apples are golden. Brush with

the heated apricot jam while the tart is still hot.

Serve each portion with a small scoop of ice cream or

a small spoonful of whipped cream.

 

 

Pastry Dough

1 stick cold unsalted butter

1 1/4 cups all-purpose flour

1/4 teaspoon salt

2 to 4 tablespoons ice water

Cut butter into 1/2-inch cubes.

 

To blend by hand: Blend together flour, butter,

shortening, and salt in a bowl with your fingertips or

a pastry blender until most of mixture resembles

coarse meal (roughly pea-size lumps). Drizzle 2

tablespoons ice water evenly over and gently stir with

a fork until incorporated.

 

To blend in a food processor: Pulse together flour,

butter, shortening, and salt in a food processor until

most of mixture resembles coarse meal (roughly

pea-size lumps). Add 2 tablespoons ice water and pulse

2 or 3 times, or just until incorporated.

 

Test mixture: Gently squeeze a small handful: it

should hold together without crumbling apart. If it

doesn’t, add more ice water, 1 tablespoon at a time,

stirring or pulsing 2 or 3 times after each addition

until incorporated (keep testing). If you overwork

mixture or add too much water, pastry will be tough.

 

Form dough: Turn out onto a work surface and divide

into 4 portions. With heel of your hand, smear each

portion once in a forward motion to help distribute

fat. Gather dough together and form it, rotating it on

work surface, into a disk. Chill, wrapped in plastic

wrap, until firm, at least 1 hour.

 

Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart

crust

 

Dough can be chilled up to 1 day.

 

Recipe source: Gourmet Magazine and Sara Moulton (Food TV)

 

 

 

 

 

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