How To Cook The Perfect French Apple Tart Recipe

Rustic French Apple Tart A Beautiful Plate

WebMay 29, 2013 · Thaw in the refrigerator overnight before using. Assemble Tart: Preheat a pizza stone in the oven to 350°F (175°C) for at least 45 …

1. Make Tart Dough: Add the butter and sugar to a mixing bowl and using the paddle attachment, cream together over medium speed for roughly one minute.
2. Add zest, salt, vanilla, and egg, and mix over low speed until well incorporated, scraping down the bowl occasionally with a spatula as necessary.
3. Add flour all at once, turn mixer on low speed and mix until dough begins to come together. Using the “fraisage” technique, use the heel of your hand to press down and smear the dough onto a clean countertop. Push back together and repeat until smooth and all ingredients are well incorporated—the dough will have a slight shine.
4. Divide the dough equally in half (using scale), pat into a disk, cover with plastic wrap and refrigerate for a least one hour.

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Rustic French Apple Tart Once Upon a Chef

WebOct 25, 2017 · Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and …

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

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Easy French Apple Tart A Baking Journey

WebNov 9, 2019 · Dock the bottom of the pastry with a fork (poke small holes) and place the tart crust in the freezer while your oven is preheating. …

1. Cream the soft Butter and Powdered Sugar in the bowl of your mixer for about 2 to 3 minutes or until pale and fluffy. Mix in the Egg, Almond Meal and Salt until combined.
2. Thinly slice the Apples, using a Mandoline or a sharp knife. Place in a tray with the Lemon Juice amd mix with your fingers to insure there is lemon juice all over the sliced apples.

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