Bastille Day when the french mob stormed the Bastille Prison in 1789 and the French revolution was triggered. Unfortunately a few heads did roll. Poor Louis and Marie Antoinette! Now the celebrations take place in many parts of the world. To celebrate Bastille Day I am writing about making a french apple tart. Winter is a great time for apples and in this tart, the Granny Smith is recommended. The Granny Smith has a tangy tart taste and stays firm when cooked. I would suggest using the same pastry recipe that I have written about before. It is fail safe. A tart like this always seems to have the “wow” factor when it reaches the table. It is wonderful when it’s still warm and you can serve it with creme fraiche or ice cream
1 recipe pâte sucrée (sweet pastry)
340g (23/4 cups) plain flour
a pinch of salt
150 g unsalted butter
90 g icing sugar
2 eggs beaten
Sift the flour and salt onto a work surface and make a well in the centre. Put the butter in the well and rub the butter through until the mixture resembles breadcrumbs. Add the icing sugar and then the eggs and knead a few times to bring it together. Then wrap in cling wrap and put in the fridge for at least an hour.
For the apples:
- 4 Granny Smith apples
- 1/2 cup castor sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons of water
Roll the dough slightly larger than than the tart pan you choose, trim the edges. Place the dough on the tart pan and refrigerate while you prepare the apples.
Pell the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Put all the apple pieces in a bowl and sprinkle with the castor sugar making sure that they are all covered. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) If your tart is another shape you may choose to use another pattern. Sprinkle with the full 1/2 cup of sugar and dot with the unsalted butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly or jam and brush the apples and the pastry completely with the mixture. This will give it a shine. Loosen the tart so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
Just one more look at the Aussie Blondie that I entered in the Lurpack Challenge If you like the photos it would be great if you could cast your vote.
The competition finishes of 17th of July and you can vote once a day. Thanks.
Share on Facebook