french apple tart

french apple tart

Courtesy of Ina Garten                                                                          serves 6

This is a favorite dessert for many.  After collecting recipes for years the Barefoot Contessa found this to be the best one.  She suggested that if you need to make the tart faster, you can use one sheet of defrosted frozen puff pastry instead of making crust, but you will want to eat the dessert an hour or two after coming out of the oven.  

For the Pastry

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar                                                                                     
  • 11/2 sticks cold unsalted butter, diced
  • 1/2 cup ice water

For the Apples

  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 1/2 stick cold unsalted butter, small-diced
  • 1/2 cup apricot jelly 
  • 2 tablespoons Calvados, rum, or water 

For the pastry, place the flour, sugar, and salt in a the bowl of your food processor fitted with the steel blade.  Pulse for a few seconds to combine.  Add the butter and pulse 10 -12 times, until the butter is in small bits the size of peas.  With the motor running, pour the ice water down the feed tube and pulse just until dough starts to come together.  Dump onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for at least 1 hour.  Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper.

 

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