Monday, April 6, 2009

FRENCH APPLE TART to die for

Really, this is to die for. Not only that, it is dangerously simple to make. I say dangerously because I am afraid that due to its ease, I will be making this little slice of heaven more often than I should. I have already made it twice in 10 days and I don’t usually have much of a taste for desserts or baking. As you can see from the picture it is also a very attractive tart that you and your guests will be in awe of.

SERVES 6
1 puff pastry, defrosted in the refrigerator (the one I found was about 9” x 11” or 250 g.)
3 granny smith apples, peeled, cored and sliced into ¼ inch pieces
½ c sugar
3 tbs butter

FOR THE GLAZE
¼ c apricot preserves
¼ c rum

Heat gently until ingredients are combined and the preserves have dissolved.

Preheat your oven to 400 degrees F. Prepare a cookie sheet with parchment paper, lay the puff pastry flat on top and place in the refrigerator. Once the oven has reached 400 degrees and the apples are prepared remove the pastry from the refrigerator. Arrange the apple slices over the pastry so that they overlap. Carefully trim the ends of the arranged apples so that the pastry edges are exposed without cutting into the pastry. Sprinkle the sugar over the apples and dot with the butter. Bake for 40 min, turning the tart 180 degrees after 20 min. In the meantime make the glaze. After 40 minutes, carefully remove the cookie sheet and parchment paper, place the tart directly on the rack with a wide spatula and cook for an additional 5 minutes. This will ensure that the crust is crisp in the center. While the tart is still hot, brush the top with the glaze. Serve warm or at room temperature.

1 comment:

  1. This proves on thing - the simpler you keep things, the better they are.

    I do this type of tart quite often, and it's always a hit. Quick enough to just knock together and elegant enough to serve to guests.

    If ever there was a true French classic, this is it.

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