French Apple Tart
Prep time: 30 minutes
Cook time: 20 minutes
Makes 8 servings
-1 1/4 cups flour (150g)
-1 tbsp sugar (12g)
-1/4 tsp salt (1.5g)
-1 stick cold unsalted butter, cubed
-1 egg yolk
-2 tbsp ice water
For apple compote:
-3 apples, peeled, cored, and cut into chunks
-2 tbsp sugar (25g)
-1/4 cup apple juice (60 ml)
-1/4 cup water (60ml)
-1/8 tsp cinnamon
-zest of 1 lemon
For apple topping:
-2-3 apples, peeled, cored, and sliced 1/8" thin
-1/2 tsp sugar (2g)
-optional: 2 tbsp apricot jam, heated until liquified (30ml)
-juice of 1/2 lemon
Make the pie crust. In a food processor, combine flour, salt, and sugar. Then slowly add butter, until coarse meal forms. Add in an egg beaten with ice water and dough will form. Press the dough into a roll and wrap in plastic. Put the dough in the refrigerator for at least 1 hour.
Make the apple compote. Here are some choices: gala apples, golden delicious, granny smith, or honey crisp. Peel the apples and cut them into small chunks. Cook the apples in a heavy-bottom sauce pan with sugar, cinnamon, apple juice for about 10 minutes. You may also use water. Once the apples are tender, mash up the apples with a fork, until a compote forms.
Slice the decorate apples. Once your apples are peeled, cut off all 4 sides of the apple, until you're left with a square core. Place each of the four apple slices on their flat side and thinly slice the apples. You want the apples sliced thinly so that they cook quickly (aim for 1/8" thickness).
Assemble the pie. Fit your tart tin (invest in a removeable bottom tin) and trim the edges so that they are flushed with the tin. Smooth out the compote to cover the tart bottom. Arrange the apples on top. The easiest way is to begin at the outer perimeter, adding apple slices all around the tin, slightly overlapping the apples. Sprinkle white sugar on top to caramelize the apples when they bake.
Bake the apple tart. Begin baking the apple tart at 400F to set the pastry. Then lower the heat to 350F and continue baking for 20 minutes or until golden brown.
Serve on its own or pair it with whipped cream or vanilla ice cream.
Make sure your compote has completely cooled before assembling the tart or it will melt your chilled pastry.
This tart is really best served the day it is made. However, you can prepare the components ahead of time to save on the day of prep. You can make the tart dough, cover in plastic wrap and refrigerate, prepare the compote, make the whipped cream cover and refrigerate. Then all you have to do the day of is assemble and bake. Enjoy!