French Apple Tart Recipe Cook's Illustrated
Description
The French Apple Tart is a classic French dessert that is sure to impress! The sweet, tart apples are enveloped in a buttery, flaky crust that is both crunchy and tender. The tart is topped with a cinnamon-spiced sugar glaze that adds another layer of flavor. This recipe from Cook’s Illustrated is the perfect way to make a French Apple Tart that will be the envy of everyone at your next dinner party!
Ingredients
For the tart dough:
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes
1/2 cup cold water
For the filling:
3 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
For the glaze:
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
2 tablespoons heavy cream
Equipment:
Rolling pin
10-inch tart pan with removable bottom
Parchment paper
Heavy-duty aluminum foil
Instructions
1. To make the tart dough, place the flour, sugar, and salt in a food processor and process for 5 seconds to combine. Add the butter and process for 10 seconds until the mixture resembles coarse cornmeal. Add the cold water and process for 10 seconds until the dough just comes together. Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap the dough in the plastic wrap and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Lightly flour a work surface, unwrap the dough, and roll it out into a 12-inch round. Place the dough in the tart pan, pressing it into the sides and bottom. Trim the edges to 1/2 inch and fold the edges under. Place a piece of parchment paper over the dough and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the parchment and weights and bake for an additional 10 minutes, until the crust is golden brown.
3. In a large bowl, toss the apples with the lemon juice. In a small bowl, mix together the brown sugar, cinnamon, melted butter, and flour. Add the mixture to the apples and toss to combine. Spread the apple mixture into the tart shell and bake for 45 minutes, until the apples are tender and the crust is golden brown.
4. To make the glaze, combine the confectioners’ sugar, cinnamon, vanilla extract, and heavy cream in a small bowl and mix until smooth. Drizzle the glaze over the tart and let it cool completely before slicing and serving.
Notes
You can use any type of apples you like for this tart, but Granny Smith apples have a good balance of sweetness and tartness that works well in this recipe. If you don’t have a 10-inch tart pan with a removable bottom, you can use a 9-inch pie plate instead. The tart can be served warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Serving size: 1 slice
Calories: 257
Total fat: 11.9g
Saturated fat: 7.3g
Cholesterol: 30mg
Sodium: 196mg
Carbohydrates: 34.2g
Fiber: 2.4g
Sugar: 13.4g
Protein: 2.7g
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