Monday, November 19, 2012

Looks good and taste even better!

This French Apple Tart is always a crowd favorite.
Little do my guest know that it is easy to make, shhhh don't give my secret away.
This recipe is one I got off the Food Network site many years ago.
 I have also made this with pears.
The ingredients for the pastry crust.
2 cups all purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced (1 1/2 stick)
1/2 cup ice water
For the apples:
4 Granny Smith Apples
1/2 cup sugar
4 tablespoons cold unsalted butter, small diced
1/2 cup apricot jam.
For the pastry, place the flour, salt and sugar in a food processor and pulse to mix. Add the butter and pulse 10 to 12 times. The secret for a good flaky crust is not to over work your dough.  You want the butter to look like the size of peas. Next add ice cold water down the feed tube and pulse just until the dough comes together. Dump out on a floured surface and kneed quickly into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400 and line a sheet pan with parchment paper.
Roll the dough out to about 10 by 14. Place dough on prepared sheet pan and refrigerate while you prepare the apples.
Peel and core the apples, slice apples 1/4 inch thick and than cut apple slice in half.
Place the apples overlapping diagonally down the middle of the tart and and then down each sides. Continue until the crust is completely covered. I leave a small amount of crust around the sides and bottom and curl it up slightly to give the tart a slight lip.
Next take a 1/2 cup of sugar and sprinkle over all the apples, dot with butter.
Now you could add some cinnamon on top. The recipe doesn't call for it but I have done it in the past.
Bake for 45 minutes to 1 hour, until the pastry is brown and the edges of the apples start to brown.
Heat Apricot jam in a pot and bring it to slight boil. Using a pastry brush, brush a light coating of jam over the apples.

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