January 25, 2022
Aside from a spatchcock roast chicken, this tart gets the most play in our house. A classic French short crust and cooked apples are given a Provençal kick with the addition of a generous handful of finely chopped, fresh Rosemary. Our version of this French classic is a little more savory...but feel free to sprinkle the apples with a tablespoon of sugar before baking if you have a sweet tooth.
We prefer mixing the Pâte Brisée by hand as it comes together quickly and leaves less dishes to wash, but a food processor works well too.
For the Pâte Brisée:
Combine the flour and salt in a bowl. Grate the cold butter into the flour and combine with fingers until you've achieved the consistency of rough crumbs. Add the ice water and combine. Turn the dough onto a board and kneed quickly until a ball forms. Flatten slightly to a disk, cover with plastic wrap, and refrigerate for 20 min-1 hour.
For the Filling:
Preheat oven to 400.
Peel and core the apples, then slice into 1/4 inch thick wedges. Place in a bowl and add the lemon. Toss to mix. Add Rosemary and toss again to mix evenly.
Roll out the dough and trim to a 12 inch circle. Place on a parchment paper lined baking sheet. Sprinkle with the flour/brown sugar mixture. Working from the outside in, form concentric circles of the apple slices, leaving approximately 2 inches of the edge uncovered.
Fold the dough up over the apples, then chill the tart in fridge or freezer for 5-10 min.
Brush the chilled tart with 2 Tb of the melted butter.
Bake until the crust is golden brown and the apples are tender, 45 min to 1 hour.
Heat the apricot preserves and remaining Tb of butter over low heat. Remove any solid fruit, then brush onto the apples.
Serve the tart warm.
February 02, 2022
January 25, 2022