French Apple Tart
the only apple dessert you need this fall
Of all the ways to enjoy apples for fall, this has to be my favorite. This tart pays particular homage to the French ideal of simplicity and the very French devotion to butter. It uses pâte sucrée as the base, one of the 3 main types of butter based doughs, which is slightly sweet and subtly rich. The addition of egg yolk, which serves as the binding agent, also make it more crumbly rather than flaky. When baked properly, it’s equal parts sturdy and delicate, which makes it the ideal pairing for thinly sliced apples (you can also use pears). The butter, when melted, caramelizes with the sugar of the fruit and the layer of cinnamon sugar over which the apples are placed. No need for any weaving or peeling, this comes together so easily and will convert you away from any version of apple pie, crumple or crisp you’ve been making for too many years and become the apple dessert you make for years to come.
For the Pâte Sucrée
1-½ cup (180g) AP flour
½ cup (70g) whole wheat flour or almond flour
1/3 cup (65g) sugar
Zest of ½ lemon or 1 tsp cardamom
Pinch of salt
8 tbsp (115g) unsalted butter, chilled
1 egg yolk
2-3 tbsp cold water
Method
In a medium bowl, whisk together flours, sugar and salt.
Cut your butter into 12 pieces and add to the flour mixture. Using your hands coat the butter with the flour and begin to break it into pieces until you’re left with chickpea size chunks.
Form a well in the center and add your egg yolk and water. Using a fork, whisk together and slowly begin to draw the flour mixture into the center, coating the yolk.
Begin to knead into a cohesive dough, using the heel of your hand to drag the dough in long pulls away from the center. After each drag, fold the dough back into itself, rotate 90 degrees, and repeat, until no dry bits remain.
*Your dough will be very dry to start. Trust the process. It will all come together in time.
**Once all the dough is properly incorporated and you have a cohesive round STOP KNEADING. You don’t want to overwork your dough which will make it hard to work with and warp the texture upon baking.
Wrap your dough in plastic wrap and refrigerate for at least 30 minutes up to over night. This will help your crust maintain its structure as it bakes.
When you are ready to use it, let come to room temp for 15-30 minutes (depending on how long you chilled it) so that it’s easier to roll out. Preheat your oven to 350 degrees. Roll to about 1/4 inch thickness.
*** When you’re rolling out your dough, lightly flour your surface. A good way to start is by giving your round a few solid smacks with your rolling pin. This warms it up a bit and makes it pliable and flexible, while also beginning the stretching process. After every few rolls, turn your dough 90 degrees. This will help to prevent sticking and will also help to ensure an even thickness.
Preheat your oven to 350 degrees. Lay your dough in the center of an ungreased tart pan or 9x11 rectangle and gently press into its edges until it’s formed to the pan. Trim the excess edges with a straight edged knife. Par-bake for 20 minutes. Remove from the oven and let cool. Meanwhile prepare your apples and sugar.
For the Sugar and Apples
5-6 apples of mixed variety (I used gala and granny smith)
Juice of half a lemon
1/3 cup granulated sugar
1 tbsp cinnamon
1 tbsp butter (15g), cut into small pieces
Method
Core your apples and then slice into very thin pieces. Add to a bowl and drizzle with lemon juice. Set aside.
In a small bowl, combine the cinnamon and sugar.
When your crust has cooled:
Sprinkle all but 1 tsp of cinnamon sugar on the bottom of your crust, using the back of a spoon to even it into a thin layer as needed.
Grabbing a few slices of apple at a time, begin layering them in varying directions, trying to fill every empty space. Pack them tight—they should be basically standing straight up.
Cube your butter into small pieces and place across the surface of your apples so that they are scattered throughout. Sprinkle with your reserved cinnamon sugar.
Bake for 40-50 minutes, until your crust brown and apples are soft.
Combine 1 tbsp apricot jam with 2 tbsp boiling water. Using a pastry brush, coat your cooked apples in a thin layer of your jam syrup to give them a sheen.
Let cool in the pan for about 20 minutes and then transfer to a wire rack to finish cooling completely. Serve with whipped cream or a scoop of ice cream.
