As you know I worked on a cookbook recently. I made an apple tart for the shoot. I used my own recipe for the photograph. I had forgotten how yummy it was. I had not made one in a while and wanted to share my recipe for the perfect tart.
Classic French Apple Tart
1 1/2 cups all purpose flour
3 tablespoons sugar
6 tablespoons chilled butter cut into 1/2 inch pieces
1/2 cup ice water
pinch of salt
in a mixer combine flour, sugar, salt and butter mix on med speed until the mixture resembles crumbs.
slowly add ice water until the the mixture holds together, ( the dough should still feel soft,not tight)
place in plastic wrap, and place in the fridge until you are ready to use.
4-5 medium apples , use a firm apple like granny smith, or gala.
*tip I always taste a slice of apple for sweetness so I can adjust the sugar appropriately
3 tablespoons sugar or less depending on the sweetness of the apple you use
2 tablespoons butter cut into 1/2 pieces
peel and evenly slice apples , 1/4 inch thickness works well
roll the tart dough on a floured surface, into a irregular shaped disk.
fold the dough over the rolling pin, in half and place the dough into a tart pan, quickly unrolling the disk into the pan. pat the dough into the pan gently. You will have over hang on the edges of the pan, Using your rolling pin roll over the edges in one motion. This action will cut the edges clean, and you are ready to add your apples slices.
in a pinwheel pattern , start on the outside of the tart and start adding apples in a circular pattern until you end up in the middle of the pan.
You should have a pretty pattern, sprinkle sugar on top of the apples, and dot with the butter all over the top of the apples.
place tart in a 375 degree oven, bake for 1 hour, checking regularly.
remove from oven, let cool and remove from the tart pan.* note you can buy tart pans just about anywhere,( target, sur la table) this recipe is meant for a 11" pan, with a removable bottom and a fluted edge.