Tuesday, January 22, 2013

French Apple Tart ~ TWD

So pretty and delicious, too!
Well, here we are in January, and this is my first TWD post.  Most everyone else posted the Pizza with Onion Confit on January 8th.  I do plan on getting that one done but, it just wasn’t in the cards for me so close to the holidays. Besides, I had a refrigerator and freezer full of Christmas and New Years food. 

However, the stars aligned just right for the French Apple Tart, from contributing baker Leslie Mackie.  I was hosting my Bunco group for January and needed a dessert!  This was it…perfect in every way! The girls would love it!
The recipe suggests making it on the day you serve it, because it is best the same day you bake it.
Because I wanted to serve this tart at my bunco gathering, and I knew I would not have time on that Friday to prepare it, I chose to make my tart in stages.  First my crust, which I made in the food processor. It saves so much time and, my crusts always come out great. I then refrigerated it for 30 minutes, rolled it out, placed it into the tart pan and again, refrigerated it overnight.  I then prepared the baked apples. When they were done, I put them into a covered bowl and, refrigerated them overnight. 
The next day, I took the crust out of the refrigerator and baked it. I also nuked the apples, just to take the chill off of them, and placed them into the baked crust. Now, onto the topping!  I peeled and cored three Granny Smith apples, sliced them thin, and mixed them with the lemon juice. Arranging them on the tart was fun, and I also succeeded in making it look very attractive!  To prepare it for the oven, I  brushed the apples with melted butter, and sprinkled them with sugar. Finally, I baked it for about 30 minutes, until the apples appeared slightly browned.
This tart was not only impressive looking, but absolutely delicious! My Bunco group loved it! I know I will be making this French Apple Tart again and again!  Happy Tuesday everyone!

If you would like to see Leslie Mackie baking this tart with Julia you can see it here on YouTube.

FRENCH APPLE TART    Leslie Mackie
For the Pie
1/4 recipe Flaky pie dough, chilled
(recipe follows)
6 Granny Smith apples
3/4 cup sugar
1 tablespoon all-purpose flour
Pinch of cinnamon
1/2 cup fresh, fluffy bread crumbs
2 teaspoons fresh lemon juice

For the Topping
3 Granny Smith apples
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, melted
1 1/2 teaspoons granulated sugar
Confectioner's sugar, for dusting
Makes 8 to 10 servings
On a lightly floured surface, roll the dough into a circle 1/8 inch thick, and fit it into a 9-inch fluted tart pan with a removable bottom. Press the overhang against the edge to create a small protruding ledge over the inside of the pan. Gently press ledge with thumb so dough is lifted up above the rim. Use the back of a knife to flute the ridge. Chill 30 minutes.
Center rack in oven and preheat to 400°F. Fir a piece of parchment paper into the tart and fill with pie weights or dried beans. Bake 25 minutes or until golden brown. Transfer tart to a cooling rack and let rest. Lower oven to 375°F. Peel and core apples; cut them in half and each half into 12 pieces. Put them into a large bowl and toss with sugar, flour, cinnamon, bread crumbs and a squeeze of lemon juice. Spread apples on a jelly-roll pan and bake 15 minutes or until their juices start to form a sauce. Scrape apples into a bowl and mash. Taste and adjust flavor with more lemon juice. Cool 15 minutes.
To prepare the topping, peel, core, and quarter the apples. Cut into 1/4 inch thick slices. Starting at the edge, arrange overlapping apple slices around the tart. Lay another circle overlapping the first by 1/8 inch. Make a center of overlapping slices to form a rosette. Brush apple slices with melted butter and sprinkle with granulated sugar. Place tart on parchment lined pan and bake 25 minutes or until top is glazed and apple slices are edged in black. Transfer tart to a cooling rack. When cool, remove from pan and dust edges with confectioner's sugar.

5 1/4 cups pastry flour
1 tablespoon kosher salt
6 ounces cold unsalted butter, cut into small pieces
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water
Makes enough dough for four 10-inch tarts
Mix flour and salt together in a large bowl.  Add butter and cut it into the flour until the mixture looks like coarse crumbs.  Break up the shortening and cut it in until mixture has small clumps and curds.  Add ice water, stirring with a spoon to incorporate.  Turn dough out onto a work surface and fold it over on itself a few times.  Wrap dough in plastic and refrigerate at least 2 hours.

Check out Tuesdays with Dorie to see what the other bloggers thought of this recipe.

Preparing the apples
Ready for the oven with butter, sugar, cinnamon and bread crumbs
Mashing the apples…mine weren’t very, very mushy….I loved the little chunks
Pie crust just out of fridge, fit it with parchment paper,  then put in pie weights and bake
Baked crust
The yummy filling
Arrainging the apple slices…this was fun!
Get ready to impress!

The Bunco ladies loved this one!


  1. So beautiful, Kathy! I loved this recipe too, and will surely make it again. :)

  2. Kathy, that looks wonderful! I've always wanted to try making this recipe. Thanks for the inspiration!

  3. We loved it, too! Your edging is picture perfect...I need more practice :)

  4. What great pictures! That first one is fantastic! Loved this tart, the little I had of it. ;) Thanks for visiting my blog.

  5. It´s simply gorgeous Kathy! A sprinkle of powdered sugar is all it needed. No wonder your group loved it!

  6. Kathy, you did a beautiful job:) The tart looks lovely and delicious:) Lucky the ladies of your Bunco group being able to eat such a wonderful dessert.

  7. Oh goodness, Kathy, that is totally a work of art! And I know for a fact how delicious this tart is!

  8. Your tart is so beautiful and looks perfect! Your Bunco ladies group is so lucky to have you. I enjoy your process photos. Your baked tart is really stunning!

  9. Yours came out so beautifully! Happy New Year!

  10. Wow, such a beautiful tart! It's so nice to see it reach it's maximum potential - I'm afraid I didn't do it justice. Wonderful job! It's no wonder the Bunco ladies loved it!

  11. Your tart is stunning, Kathy! I love the little center and it it looks so very impressive with the dusting of sugar. I can hear the 'oohs' and 'ahs' from the ladies at Bunco.

  12. Your tart turned out beautifully! I am so impressed.

  13. Fantasitic looking tart!! It turned so nice and dark! And so smart to do this recipe in stages. I am definitely doing that the next time I make this.

  14. Bee-yoo-tee-full :-)

    DOn't you just love desserts that you can make in stages?

  15. Absolutely beautiful, Kathy! Thanks for all the great make ahead tips!

  16. Simply perfect, but I'd expect nothing less from you! Great post!

  17. Beyond gorgeous-a perfect apple tart and I love the story of how you made it in stages-such a lucky Bunco group you have.....
    Now, I'm dreaming of apple tarts, oh well a girl can always dream;-)

  18. Kathy, what an impressive and extremly pretty presentation of your lovely French Apple Tart! You certainly fit in many more apple slices than I did and I absolutely adore the way your tart looks. So on the weekend when I will be baking this tart for friends, I will most certainly keep the look of your tart in mind and add many more apple slices. Wonderful presentation, Kathy!
    Have a great Wednesday!

  19. Your tart looks extremely beautiful my friend, simply professional and delicious :D


  20. Aww, see, you got the edges of your tart shell to look pretty - that is what I aimed for but did not quite get. Your tart looks amazing - and I would definitely make this again.

  21. Your tart is beautiful, and I like the plate too. I'm sure your friends were impressed!

  22. Those apples certainly blackened beautifully. Wish mine had. Will try to make this again and improve my tart.
    Well done on a beautiful bake-up!

  23. Beautiful! Good to know that it works to make the tart in stages, as it is rather time-consuming.

  24. I just love how you apples browned so beautifully! Wonderful photography!

  25. So beautiful Kathy! The apples look like an open flower on top of the tart! Very impressive!

  26. Just beautiful, Kathy! And I love your plate!

  27. Love your apple arrangement, Kathy!!! Perfect tart!

  28. Absolutely beautiful! I skipped the dusting of powdered sugar - now I wish I hadn't.

  29. very nice Kathy! It came out beautiful. I skipped the onion tart too, but plan to make it since the confit got rave reviews.

  30. I've made this twice and it always works - always. Yours is a wee bit prettier than mine - you have more artistry - and it just makes me think that it's time to make it a third time.

  31. Your tart is beautiful! I think doing it in stages is a great idea.

  32. Attractive, indeed! Your tart is stunning. I love the final sprinkle of confectioners sugar (I forgot that part). So nice you could share this with the Bunco girls. I want to make the onion pizza too. Haven't done it yet either.

  33. I'd be impressed if you served this to me, too! I'm such a fan of apple tarts and pies. It looks divine.

  34. Gorgeous, just gorgeous. Your crust rim is so perfect!