Bake Ina Garten’s French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 2 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours 0 minutes
Yield: 6 servings
Ingredients:
| 2 cups all-purpose flour |
| 1/2 teaspoon kosher salt |
| 1 tablespoon sugar |
| 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced |
| 1/2 cup ice water |
| 4 Granny Smith apples |
| 1/2 cup sugar |
| 4 tablespoons (1/2 stick) cold unsalted butter, small diced |
| 1/2 cup apricot jelly or warm sieved apricot jam |
| 2 tablespoons Calvados, rum, or water |
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.Â
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.Â
- Roll the dough slightly larger than 10 by 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.Â
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. 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 dot with the butter.Â
- 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 apricot jelly together with the Calvados 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.
How to make French apple cake?
How To Make French Apple Cake. Begin by combining the flour, baking powder and salt in a small bowl. No need to sift; just whisk well. Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Beat in the vanilla extract and rum. It will look a little grainy at this point;
How do you make a French apple tart?
This classic French apples tart has a layer of buttery apple puree underneath golden slices of apple. For this you will need a 10″ (25cm) round loose bottomed fluted flan tin. Sift the flour and sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
How do you make apple crisp at home?
In a small bowl, mix together the granulated sugar, flour, and cinnamon until combined. Sprinkle the sugar mixture over the apples and toss to coat.
How to cook apple slices in oven?
Preheat the oven to 425 F. Place the apple slices in a large bowl and sprinkle with the lemon juice . In a small bowl, mix together the granulated sugar, flour, and cinnamon until combined. Sprinkle the sugar mixture over the apples and toss to coat.