Very tasty tart. I might recommend that you roll out to 14 inches with waxed paper instead of plastic wrap as the layers of plastic wrap stuck to each other, trapping the dough and making it very difficult to roll out. I used about 2/3 of the apples it called for; there was no more room for more - this made two layers. However, I weighed out two lbs rather than 6 cups. I also substituted McIntosh apples. As to the other review regarding the amount of sugar, I actually used a smidge more sugar than the recipe called far (I used a heaping 1/3 cup) - I found it to be the perfect sweetness, so I would not decrease the sugar at all (I would actually increase it slightly). Much of the sugar drained out the bottom onto the pan below anyway and caramelized (I would add that you should use a jelly roll pan or similar as a significant amount of juice/sugar will leak out the bottom if you're using a tart pan with a removable bottom). Overall, a solid recipe. Nothing fancy, but good comfort food.
Tarte aux Pommes (Apple Tart)
This French apple tart recipe is deliciously rustic yet showy, simple to make, and impressive to serve. Tarte aux Pommes are perhaps the best-loved dessert in all of France. From the moment the apples are ripe in mid-August to the end of the season in late June, apple tarts are ubiquitous in restaurants and homes throughout the country.
More From Cooking Light
- Calories: 249
- Calories from fat: 29%
- Fat: 8g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.7g
- Protein: 3.1g
- Carbohydrate: 43g
- Fiber: 2.8g
- Cholesterol: 23mg
- Iron: 1.2mg
- Sodium: 168mg
- Calcium: 11mg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into small pieces
- 6 tablespoons ice water
- 6 cups sliced peeled Granny Smith apple (about 2 pounds)
- 1/3 cup sugar or vanilla sugar
- 1 large egg white, lightly beaten
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a food processor; pulse 2 times. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Roll the dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove bottom sheets of plastic wrap. Place dough into a 10-inch tart pan, pressing dough against sides of pan and allowing it to extend over edge of pan. Remove top sheets of plastic wrap.
- Preheat oven to 425º.
- Arrange half of the apple slices in the bottom of the tart pan, and sprinkle with half of the sugar. Repeat the procedure with the remaining apple slices and sugar. Fold the dough over the apple slices (dough will partially cover apple slices). Brush dough with egg white. Place pan on a baking sheet.
- Bake at 425º for 45 minutes or until apple is tender and crust is lightly browned (shield tart with foil if it becomes too brown). Cool on a wire rack.
Vanilla sugar is typically used and adds a pleasing vanilla aroma. To make it, simply place a split vanilla bean in a canister of sugar. Keep it there indefinitely.
Only you will be able to view, print, and edit this note.Add Note