made with kerrygold butter which I had frozen and diced, crust turned out visibly flaky. used gala apples and a bit of maple sugar. the rose pattern was beautiful and led to sexual favors being performed on me by incredulous and satiated women.
French Apple Tart
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Credit: Todd Coleman
INGREDIENTS
1 1/4 cups flour, plus more for dusting12 tbsp. unsalted butter, cubed and chilled
1/4 tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1/4 cup sugar
1/2 cup apricot jam
Whipped cream or vanilla ice cream, for serving
INSTRUCTIONS
Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom; trim edges; chill for 1 hour.Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60—70 minutes.
Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream.
See a step-by-step guide to forming the apple rosettes on this tart in our how-to gallery »
Ratings & Reviews (5)
really, chuck? were the last 11 words really necessary?
What kinda flour, Sarah? AP? Pastry flour? Blend of AP and cake flour? MAKES A HUGE, HUGE difference! This is 2011, not 1975 - all kinds of flours are readily available to the home chef. Please be specific. Pastry made with all AP flour needs a very, very deft touch and a long rest in the 'fridge after the tart pan is lined.
Thank you Saveur and Sara Moulton. Simply wonderful that is culinary sleight of hand leaves everyone breathless. Adjusted this using maple sugar. Attended a botanical gardens pot luck where one guest insisted to know "which women made this". Thank you again.
I'm a bit of a beginner when it comes to pastries, so I found this time consuming. However, it was worth every second. This tart was so simple and delicious - a new favorite with my hubby. I used granny smith apples instead, to add a little tartness. Also, I always use organic cane sugar in my baking, which adds a touch of caramel to the overall flavor. I will definitely be making this again.
French Apple Tart
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