Tarte fine aux pommes
This finely sliced apple pie is the classic of French desserts. Tarte tartin is essentially the same and is served upside down, but we prefer this recipe. The apple tart is perfect as a winter dessert.
- 1/2 lb. made-with-butter frozen flaky puff pastry, defrosted
- 5-6 tart eating apples, peeled, cored and cut into thin wedges, about 1.5 lbs.
- 250ml apricot jam, melted over gentle heat or 4 T. brown sugar and 3 T. butter
- 2 T. Calvados
Preheat the oven to 200C/400F.
Roll the pastry out into a rectangular tart tin, lightly buttered. Turn out the puff pastry on a lightly floured countertop. Brush the edge with water and fold it in all around 2cm over the edge, removing any excess material. Prick the inside of the tart with a fork, in several places.
Arrange the apple wedges evenly inside the raised border of the tart, overlapping slightly.
Place in the oven and bake for 20-25 minutes or until very well cooked.
Remove from the oven and liberally brush the jam or dot the brown sugar and butter all over the tart, leaving no gaps.
Place back in the oven until bubbling and browned.
At the table add the Calvados and flambe it with a kitchen torch, being careful not to light anything around on fire.
Remove from the oven and serve hot or warm with whipped cream.
IF YOU WANT TO MAKE THE DOUGH FROM SCRATCH INSTEAD:
- For the dough:
- 1 ¼ cups all purpose flour
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons vegetable shortening or lard, at room temperature
- ¼ cup milk, heated to lukewarm
- For the filling:
- 2 pounds Golden Delicious or Macintosh apples (6 medium)
- 3 tablespoons sugar
- 2 tablespoons unsalted butter
Preheat the oven to 400 degrees, with a rack in the center
Combine the flour, sugar, baking powder, and salt in a bowl. Add the shortening or lard and mix with a spoon or your hands until the mixture feels and looks sandy. Add the warm milk and stir rapidly for a few seconds, until the dough is well mixed.
Using a sheet of plastic wrap to help you, fit the dough into a 9 inch quiche pan or tart pan with a removable bottom. With your fingers, press the dough evenly into the bottom and up the sides of the pan. Set aside.