French Apple Tart' title='French Apple Tart' />French Apple Tart. If you struggle with anger management, this post might be a good one to skip. Just send it straight to your trash can if youre reading via email just skip back to the grilled cheese or the French toast, if youve happened upon here via google. At apple rosette attempt three, I envisioned flinging this tart frisbie style straight into my tv at apple rosette attempt five, I imagined raising it above my head, slamming it straight down, and splattering it all over my kitchen floor. This recipe comes from http I found it in a search for the best apple tart on the web and I think this is it quoteWhatever the fruit, its. Brimming with fanned apple slices, this French apple tart makes for a beautiful finale to any fall dinner and a most delectable and elegant dessertFortunately and I never imagined saying this I have a child that drives me to read self help books. I put myself in a timeout for two minutes grossly ignoring the minute per year of age rule, which would have had me sitting for half an hour, during which I took a few deep breaths and told myself to let the apple rosettes go. When I came out of my quiet time, ready to be a nice girl again, I set to work. Within minutes the tart shell brimmed with fanned apple slices, not quite so pretty as Saveurs, but pretty nonetheless. Make Key Lime Juice on this page. This classic French Apple Tart gives you a double dose of apples, a nicely flavored apple sauce filling topped with artfully arranged sliced apples. With Demo Video. French Apple Tart from Barefoot Contessa. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse. New York City chef and author Sara Moulton taught us how to make this beautiful apple tart. This freeform pie comes together quickly with the help of storebought crust. And best of all, not too pretty to eat. In the Cuisinart, this tart dough comes together in seconds Just as I set out to work, someone ran off with my tart pan. Fortunately, I have another. Both the dough and the assembled tart shell must chill for one hour, which allows for plenty of time to peel and slice the apples as well as to make the cinnamon snails with the leftover dough. Making the cinnamon snails Cinnamon Snailsleftover pie doughsoftened buttercinnamon and sugar. Roll out pie dough scraps into a rectangle. French Apple Tarte RecipeSpread with a layer of butter. Sprinkle generously with cinnamon and sugar. Roll into a spiral. Cut crosswise into slices. Bake at 3. 75 for 1. Prep. 25mins. Cook. Total. 1hour, 3. 5mins. Author. Alexandra. Yield. 10. I am so so happy I finally got around to making this tart, which is as delicious as beautiful. And, despite my frustrations expressed above, the tart truly is not complicated to assemble. Peeling, coring and slicing the apples is time consuming, but the effort is worth the reward. I advise taking a look at the Saveur slideshow, which is detailed, inspiring and helpful even if you dont end up making the rosettes. I added a thin thin layer of frangipane to the bottom of the tart shell before filling it with apples. I love the flavor of a layer of frangipane in this sort of dessert, but it is by all means optional. I have included a recipe for a small batch of frangipane. If you have extra, broil a slice of brioche, flip it over, broil it now spread with extra frangipane topped with apple slices sprinkled with sugar until its golden and delicious. Yum. While the apricot glaze gives the final tart a nice sheen, I prefer it without it. For me, it doesnt offer much flavor wise, its an extra step, and truthfully, it reminds me of the inedible tarts filling glass cased display shelves in mediocre pastry shops. You can make the call when the tart comes out of the oven. Personally, I prefer the unglazed look. Ingredients. 1 14 cups flour, plus more for dusting. I love a little sugar in a tart shell. I like Honey Crisp, Fuji or Pink Lady apples, and I use about 5 for a 9 inch tart pan. If you cant find almond flour or dont feel like paying for it or dont have it on hand, you can pulse almonds whole, sliced, slivered, whatever in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great. Whipped cream or vanilla ice cream, for serving. Instructions. Making the pastry Combine flour, sugar, 8 tbsp. Drizzle in 3 tbsp. Do not pulse so much that the dough forms a mass see the photo above with the food processor. It will clump together when you form it into a disk. Transfer dough to a work surface and form into a flat disk if you arent using it immediately, wrap it in plastic wrap and refrigerate for up to three days. Otherwise, transfer dough to a lightly floured work surface. Using a rolling pin, flatten dough into a 1. Note My tart pan is 9 inches, but I still roll it out to about 1. Heat oven to 3. 75. Spread a thin layer about 2 tablespoons of it across the bottom surface of your tart shell. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward repeat with 7 more apple halves or as many as you are able to fit with a smaller tart pan, you wont be able to fit as many. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar I do not use the full 14 cup. Use as much or as little as you like. If your apples are really sweet, you wont need a full 14 cup if youre using a 9 inch tart pan, you also likely wont need a full 14 cup. Dot with remaining butter this seems like a lot of butter, and you certainly could cut back, but I think it adds flavor. Bake until golden brown, 6. I do 7. 0. If youre doing the apricot glaze heat apricot jam in a small saucepan until warmed and loose pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream.