Dear Tarts (of all shapes, sizes and varieties),
I apologize for always snubbing my nose at you. For too long, I have considered you irrelevant; if you have cake or pie, why would you need a tart? Or so I thought…
I’m sorry for being severely unhappy every time you would make an appearance for dessert and for wishing you were a giant piece of chocolate cake. I was wrong.
Thankfully we have been spending a lot of quality time together lately. And, in the past 3 months, I have probably made close to 500 of you. I understand you now and even [gasp] prefer you over cake.
Thanks for being beautiful and elegant in appearance and taste. I promise not to say anything bad about you again.
Truce?
-Emily
The absolute first thing I made when I started my bakery job was a fruit tart. I was simultaneously ecstatic, nervous, and privately grumbling about how of all the things I could bake, I had to make a tart (I was waaay more excited than grumbly, just for the record, but it crossed my mind).
As I have gone from nervous novice to a more sure-handed one, I have learned to love not only making them, but eating them. I love that the crust can be a flaky butter crust, chocolate, a sweet sugar dough, and even made with almond flour. Filled with a simple raspberry jam encased in a lovely lattice, bright lemon curd, whole pears swimming in almond cream, or brimming with a nest of colorful fruit atop pastry cream, tarts are the canvas that allows the art of simple ingredients to shine.
No better example of this perfect simplicity is this French apple tart. Barely over and handful of ingredients come together to make a stunning dessert highlighting the jammy flavor of Golden Delicious apples.
It’s hard to admit when you were wrong, but sometimes it is worth it.
French Apple Tart
Makes 1 11-inch tart
Recipe by Sara Moulton. Featured in the January/February 2011 issue of Saveur magazine.
1 1/4 cups flour, plus more for dusting
12 tablespoons unsalted butter, cubed and chilled
1/4 teaspoon kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1/4 cup sugar
1/2 cup apricot jam
Combine flour, 8 tablespoons butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3-4 pulses. If dough seems too dry, drizzle in additional water 1 teaspoon at a time until dough is sufficiently wet. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
Unwrap dough and transfer to to a lightly floured work suface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom. Using fingertips, lightly press dough into the bottom and sides of tart pan. Using a rolling pin, gently press down on top edge of tart pan to trim excess dough (see picture, above). Chill for 1 hour.
Meanwhile, heat oven to 375°F. Working with one apple half at a time, make thin crosswise slices, keeping the heel of your knife slightly above the cutting board with each downstroke so the slices remain connected at one end (see photo, above right). Trim the bud and stem ends from the apple, then stand the apple half on end to cut a thin layer from the cored side so that the slices fully separate but remain stacked together (see photo, below left). Return the half to its flat side on the cutting board and cover it with your hand, pressing down until the mass of apple flattens into a neat row of overlapping slices. Slide a metal spatula under half the rows of slices and transfer them to the unbaked tart shell. Arrange seven or eight of these sections around the perimeter of the tart shell (see photo, below right).
Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a rose pattern. Fill in any remaining gaps with extra apple slices. See pictures below for final product. If its not perfect that is okay, just be creative!
Once tart shell is completely filled with apples, sprinkle with sugar and dot with remaining 4 tablespoons of butter. Bake until golden brown, 60-70 minutes.
Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing. Serve with creme fraiche, ice cream, or whipped cream.
This is absolutely beautiful! I love how you lay out the apples it looks like a flower!
Nice job with the photos, too 🙂
Thanks for such nice feedback and for dropping by!
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Beautiful!
This is my mothers favorite recipe and I’ve never been able to make it. But with your directions, I will definitely try this out. I LOVE the design you implemented with this tart. Very nice. This just looks so yummy.
Thank you! The best part of this recipe is how easy it is to make while having such pretty results!
This is an Amazing apple tart… ! Thank you for sharing a great recipe.
Thanks 4 the photo and the recipe.
http://calogeromira.wordpress.com
http://calogeromirafoodand.wordpress.com
What a gorgeous tart! Thanks for sharing your beautiful creation with us, and especially the photos of how to arrange the apple slices so beautifully.
Sounds and looks delicious!
I love apple tarts – Should the quantity of apples be l lb as opposed to 1 golden delicious?
Oops! Thanks so much for pointing that out. It is actually supposed to be 7 apples (I already changed it in the recipe)!
Thank you for visiting.
Perfectly lovely…
[…] 25 Jan love this! going to the grocery store in 5, 4, 3…. Dear Tarts (of all shapes, sizes and varieties), I apologize for always snubbing my nose at you. For too long, I have considered you irrelevant; if you have cake or pie, why would you need a tart? Or so I thought… I'm sorry for being severely unhappy every time you would make an appearance for dessert and for wishing you were a giant piece of chocolate cake. I was wrong. Thankfully we have been spending a lot of quality time together lately. … Read More […]
[…] love this! going to the grocery store in 5, 4, 3…. Dear Tarts (of all shapes, sizes and varieties), I apologize for always snubbing my nose at you. For too long, I have considered you irrelevant; if you have cake or pie, why would you need a tart? Or so I thought… I'm sorry for being severely unhappy every time you would make an appearance for dessert and for wishing you were a giant piece of chocolate cake. I was wrong. Thankfully we have been spending a lot of quality time together lately. … Read More […]
YUM!!
So what do you do with the jam?
Hi there! It explains at the very end of the recipe, but basically, you use it as a glaze after the tart comes out of the oven.
I think I need to change my places or treat my ADD. Sorry for that. Tart looks absolutely awesome! Congrats, Emily!
OHMYGOSH!! You Apple Tart is BEAUTIFUL!!! I love it! I want to drive right in! 🙂
beauuutiful.. and yum! I would feel sorry to demolish such an art!
Wow that is a piece of art, I like how you lined those apple slices.
Yummy
Raymund
http://angsarap.wordpress.com
Oh that looks fantabulous. Want to make it now!!
[…] my reconciliation with tarts? Well, our relationship is moving on quite nicely and tartlets, baby tarts, have also become dear […]
[…] slipping away, but I plan to make the most of it. Right now, few things make me happier than a tart, even savory tarts, so why not one topped with […]
wow, finger licking good apple pie!!!!
[…] followed the pattern as outlined by the Fete blog making a rose like shape in the middle. Be generous with the […]