Classic "Tarte aux Pommes"
A delicious tarte aux pommes fits any occasion: lunch or dinner
Ok, I'm not a pastry chef, but I love this recipe so much and it never fails me. Here below is a simple step by step method for you to follow. I have included photos which you can access by clicking on the photo of the finished product above to access the titled photo steps.
For the dough, I use my food processor. It really is the easiest way possible to not overwork the dough, which should result in a delicate and flaky crust.
5-6 large apples (best ones area mix of Mutzu, Cortland, Granny Smith or Rome)
Finely grated rind of 1 lemon
juice of 1/2 lemon
1/2 cup applesauce
2-3 tablespoons apricot jam/preserves or quince jelly
1 tablespoon water
1/3 cup sugar
3 tablespoons butter
1 disc: Pâte Brisée enough for a 8-9 inch tarte.
N.B. A porcelain dish or even better is a removable bottom tinned steel tart pan because it allows uniform baking, which is a must for any tart. An added feature is it allows you to remove the tart flawlessly from the pan).
For the Pâte Brisée
2 1/2 cups & 2 tablespoons all purpose flour
1 teaspoon salt
2 sticks unsalted butter (right from the fridge, i.e. cold)
2 tablespoons butter (to add just before baking)
1/4 to 1/2 cups ice water
Add the 2 cups flour and salt to the food processor. Pulse for a few seconds just to mix up salt throughout.
Then add the 2 sticks butter, cut in very small pieces. Pulse till mixed in (about 10-15 seconds)
With the machine running, add the water until it holds together in a ball. Stop as soon as this happens. On a cutting board sprikle some of the 2 tablesponns flour, divide the dough in 2 pieces and shape into flat discs. Put in the refrigerator to rest 1.5 to 2 hours.
Take out dough, roll out (using the rest of the 2 tablespoons flour to avoid sticking) and shape in pan. Cover with plastic wrap and put in the freezer for about 45 minutes
Turn on the oven to 415 degrees. Take off plastic film and cover with aluminum foil and pie weights (if you have them)
Bake for about 15 minutes,remove foil and weights and put it back in the oven for an extra 5 minutes till it is pale yellow. This is a partially baked dough which will ensure the crust will be crispy and evenly baked, once the baking with the apples is complete.
For the Apple Filling
Peel apples and slice in half. Core out seeds with a melon baller (see photos).
Slice the apples thinly and put in a bowl with sugar, lemon juice and grated lemon.
Spread the applesauce on the partially baked shell.
Arrange the sliced apples in an overlapping circle (see photos). Dot with tiny pieces of the 2 tablespoons butter.
Bake at 350 degrees for about 45mins - 1 hour until the apples seem done. If the crust darkens too much, cover edges with foil.
Mix 2 tablespoons water with jelly or jam and microwave for 15 - 20 secs.
using a silicone pastry brush (or bristle), brush apples when tarte is taken out of the oven. (see photos).