French Apple Tart
Apples are one of my favorite "go-to" ingredients when it comes to desserts. They have the perfect balance of sweet and tart flavor with a great texture. Ina Garten's (the Barefoot Contessa) French Apple Tart recipe displays this subtle flavor and I have only made slight changes to the original recipe. It is a perfect autumnal dessert recipe and I hope that you enjoy as much as I did!
French Apple Tart
(adapted from Barefoot Contessa's recipe)
Ingredients:
- 1 sheet of Pepperidge Farm Puff Pastry, thawed
- 4 Granny Smith apples
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apple jelly or warm sieved apricot jam
- 2 tablespoons apricot brandy
Preparation Instructions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the puff pastry slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and cinnamon and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. 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! When the tart's done, heat the apple jelly together with the apricot brandy and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
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