Fall is the full season for apples. I have been enjoying all the varieties fresh and now that the cooler days are in, I feel like making an apple tart. It is an appropriate dessert for a fall dinner and a perfect end to a Thanksgiving dinner too : light, not too sweet and delicious.
Tarte aux pommes
Pie dough is something between a cookie dough and a bread dough!! I like to use ingredients that are very cold (butter, water). If you do so, the flour will cook before the butter melts completely.
Pate brisee:
Pate brisee:
1 cup flour
6 Tbsp unsalted butter
1/8 tsp salt
4 Tbsp cold water
1/4 cup sugar to sprinkle on the fruit
3 Tbsp butter cut in small pieces and placed on the fruit
With a pastry blender mix flour, salt and cut up butter in a bowl. Gradually add water and mix with your hands until it forms a ball. Pieces of butter will show but that does not matter since you do not want to overwork the dough. On a floured board, roll the dough with a rolling pin and place in a buttered 10 inch tart pan. Refrigerate at this point.
Turn on the oven at 400 degrees Fahrenheit and peel about 4 Golden Delicious apples. Slice them and place them in circles in the tart shell. Sprinkle the sugar and butter cubes on the apples and bake for 50 minutes or until golden.
Sign up for a cooking class and find out the secret on how not to make the dough too tough and how to make a glaze with a professional look.
This should serve up to 8 persons.
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