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Apple Tart-2

Apple Tart Recipe

  • Author: Adapted from The Art of French Pastry
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 9-inch tart 1x

Description

Apple tart begins with pâté sucrée, a sweet pastry dough.  It is filled with sautéed apples and finished with an almond nougat topping for a delicious, elegant dessert.


Scale

Ingredients

For the pâté sucrée

  • 6 oz (170 g) unsalted butter, at room temperature
  • 1/4 teaspoon (1.4 g) salt
  • 1 cup (110 g) powdered sugar
  • 1/3 cup (40 g) almond flour, skinless
  • 1 1/2 teaspoons (7 g) pure vanilla extract
  • 1 large (60 g) egg
  • 2 7/8 cups (315 g) cake flour, sifted

For the apple filling

  • 3 large Fuji apples, peeled and cored, diced 1/2-inch
  • 1 teaspoon (5 g) fresh lemon juice
  • 1/4 cup (40 g) turbinado sugar
  • 2 teaspoons (9 g) pure vanilla extract

For the nougat topping

  • 1 1/2 large (56 g) egg whites
  • 1/4 cup (56 g) granulated sugar
  • 1/2 cup (56 g) sliced almonds
  • Pinch of ground cinnamon

Instructions

For the pâté sucrée

  1. In a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for 1 minute.  Scrape down the sides and bottom of the bowl and add the powdered sugar.  Beat on low until combined.
  2. Add the almond flour and vanilla and continue to mix on low speed until just combined.
  3. Slowly add the eggs and about one-quarter of the cake flour while on low speed.  Allow to mix untill just incorporated.  Scrape down the bowl.
  4. Slowly add the remaining flour and mix just until the dough comes together.  Do not over-mix!  The dough should be soft to the touch and not sticky.
  5. Turn the dough onto a piece of plastic wrap.  Press into a 1/2-inch thick rectangular block and wrap tightly.  Refrigerate for at least 2 hours or overnight.
  6. Remove the dough from the refrigerator and cut in half (refrigerate or freeze one half for future use).  Using a rolling pin*, roll the dough into a 1/4-inch thick cirle and line a 9-inch tart pan or ring.  Using a fork, gently perforate the bottom of the shell.  Refrigerate uncovered for at least 1 hour.
  7. Preheat oven to 325°F/163°C with the rack positioned in the middle of the oven.  Line your tart shell with a piece of parchment paper and with pie weights, dried beans, or rice (to blind-bake).
  8. Bake your tart shell in your preheated oven for 15 minutes.  Remove the filling and return you tart shell to the oven for an additional 15-18 minutes or until light golden brown.
  9. Allow to cool to room temperature.

For the apple filling

  1. Preheat oven to 350°F/177°C.
  2. In a small mixing bowl, toss the diced apples with the lemon juice and set aside.
  3. Heat butter in a large sauté pan over high heat.  Once it becomes light brown, add the apples, sugar, and vanilla.  Sauté for 2-3 minutes, or until golden brown and then flip apples.  Continue to sauté until the apples are brown and soft on the exterior and slightly firm on the inside.  Remove from heat and allow to cool slightly.
  4. Spread the apples over the pre-baked tart shell.

For the nougat topping

  1. In a medium mixing bowl, combine the egg whites, sugar, almonds and cinnamon until well mixed.  Spread over the apples leaving a 1/2-inch boarder.
  2. Place the tart in the preheated oven and bake for 30-35 minutes or until the crust and topping are golden brown.  Remove from the oven and allow to cool to room temperature.

Notes

  1. *I use a rolling pin with removable thickness rings to get a perfect, even layer.

Keywords: apple tart, pâté sucrée, French pastry