French Apple Tart

I’m in a cooking club at work and our challenge this month was to make something French. I’ve always been intimated by French recipes, but I thought I could handle a (relatively) simple dessert.

And voila! French apple tart made in about two and a half hours.

I adapted this recipe. God bless Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html

Ingredients

For the pastry:

• 2 cups all-purpose flour

• 1/2 teaspoon kosher salt

• 1 tablespoon sugar

• 12 tablespoons (11/2 sticks) cold unsalted butter, diced

• 1/2 cup ice water

For the apples:

• 3-4 Granny Smith apples

• ¼ to 1/2 cup sugar

• 4 tablespoons (1/2 stick) cold unsalted butter, small diced

• 1/2 cup apricot jelly or jam

• 2 tablespoons rum or water

Make the pastry first.

1. Place flour, salt and sugar in a bowl, mix. If you have a large food processor, like Ina’s recipe says, follow her from here on out. If you don’t, follow me. :)

2. Dice the butter as tiny as you can without it melting on you. Combine with dry mixture.

3. Mush together and get the butter into as tiny pieces as possible. A fork is best, combined with your hands. Move quickly though, as you don’t want the butter to completely melt.

4. Slowly add ice water. Do not over mix.

5. Place on floured surface, meld into a ball.

6. Place in plastic wrap and let sit in the fridge for about an hour.

An hour later …

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

2. On a floured surface, roll out the dough. Feel free to add more flour to the mixture if necessary to make the right shape.

3. I made mine into a rectangle, but feel free to make it into a circle or whatever shape you want.

4. Place on parchment-paper baking sheet. Quickly place in fridge.

Apple time ….

1. Peel the apples, cut them in half through the stem.

2. Remove the stems and cores with a sharp knife and a melon baler. Be careful – this can get a bit dicey.

3. Slice the apples crosswise in about 1/4-inch thick slices.

4. Take your pastry out of the fridge and lay the apples on top. I started in one corner, went diagonal to the other corner and made a cross. But do whatever you think looks pretty.

5. Sprinkle with sugar.

6. Dice your remaining butter and sprinkle across the tart.

7. Bake for 45 minutes to one hour. You want it to the browned. Ina recommends rotating the pan once during cooking. She also says … “If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine!” How reassuring. :)

8. Once your tart is done, heat the apricot jelly together with the rum or water and brush the apples and the pastry completely with the mixture. Lightly loosen the tart with a spatula so it doesn't stick to the paper.

9. Allow to cool. Serve either warm or at room temperature.