|So pretty and delicious, too!|
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
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.
|FLAKY PIE DOUGH, CHILLED Leslie Mackie|
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|
|The yummy filling|
|Arrainging the apple slices…this was fun!|
|Get ready to impress!|
|The Bunco ladies loved this one!|