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Dessert

French Apple Tart [BWJ]

French Apple TartA delicious tart with apple filling and topped with sliced apples. This is a gorgeous fall dessert!

French Apple Tart

Should I? or Shouldn’t I ?was the question I kept asking myself. We are trying to eat a bit healthier and desserts around the house are way too tempting. But, visitors mean more mouths to consume said dessert. I was on the fence for quite sometime and at the last minute, in my flurry to make a delicious lunch which included the delicious Peruvian meal of Aji de Gallina, I chose to dive in and make the French Apple Tart. It seemed like a fruity dessert that could be light instead of heavy after a good meal.

French Apple Tart

Luckily, others thought the same thing! I admit it, I love making chocolate desserts and cakes. They are both a downfall for me, but my husband leans more towards the fruity, light, vanilla like desserts. The French Apple Tart seemed like a perfect sweet treat for him. Of course, I couldn’t stick with the circular idea, because it was my first chance to use the super cool rectangular tart pan I picked up in the states last year. And really, who wouldn’t want to show that off!!

French Apple Tart

I chose to incorporate whole wheat flour into the crust to reduce the amount of bleached white flour I was using. This seemed to give the French Apple Tart a crunch and the salt stood out a bit more, something our guests just loved! I chose to make the filling on the stove instead of roasting it, which was just to reduce the time of the oven being on, given it is summer and hot & humid here. My kitchen seems to be practically a sauna! The apples that topped the French Apple Tart were placed in a single line instead of circles, which to be honest, was much less complicated and intimidating!

French Apple Tart

Really, everyone loved it. This was a delicious, light dessert that was perfect after a nice meal. It feels a bit strange making apple desserts in the middle of summer but I suspect this French Apple Tart will make an appearance again come fall.

French Apple Tart

Yield: Serves 6-8

Source: Adapted from Baking With Julia

Ingredients

    Pie Dough
  • 1 cup flour
  • 5 tablespoons whole wheat flour
  • 1/2 teaspoon salt
  • 40 grams cold butter, cut into pieces
  • 7 tablespoons shortening
  • 2-4 tablespoons ice water
  • Filling
  • 5 Granny Smith apples
  • 3/4 cup rubia or white sugar
  • 1 tablespoon flour
  • 2 slices bread, crusts cut off and bread cut into cubes
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh squeezed key lime juice
  • 1 tablespoon butter
  • Topping
  • 2 Granny Smith apples
  • 1 tablespoon fresh squeezed key lime juice
  • 2 tablespoons butter, melted
  • 1 tablespoon rubia sugar

Preparation

    To Make Crust
  1. In a medium bowl, combine flour, whole wheat flour and salt. Using a pastry blender, cut in cold butter and shortening until the mixture resembles pea-sized crumbs. Add ice water a tablespoon at a time and stir together to combine. Once you can pinch the mixture and it sticks together, it has enough water (be sure to not add too much!). Press this up sides and over the bottom of a 9 inch tart pan or a 14x4 rectangular tart pan, both with removable bottom. Cover with plastic wrap, pressing to make plastic stick to dough, and place in the freezer to chill at least 30 minutes.
  2. Preheat oven to 400F. Remove plastic wrap and cover with aluminum foil (spray the side that will touch the dough with cooking spray to prevent sticking). Fill tart with pie weights, dried beans or rice to weigh the dough down. Bake crust at 400F about 30 minutes or until golden brown and puffed slightly. Transfer to a cooling rack and allow crust to cool while you make filling.
  3. To Make Filling
  4. Peel and cube apples and place in a medium sized bowl. Add flour, bread cubes, sugar, cinnamon and lime juice, stirring well to combine. Heat a medium sized skillet over medium-high heat. Add the butter and allow it to melt before adding in the apple mixture. Stir occasionally and add water (or apple juice if you have it!) by the tablespoon if needed to keep apple mixture from burning or sticking to much. (Remember you do not want a watery mixture for the filling, just add enough to prevent burning!) Cook apples until softened, about 20 minutes. Remove from heat. Mash the apple mixture with a potato masher, then set aside to cool slightly.
  5. Spoon the mashed apple mixture into the cooled tart crust. Be sure to not fill it to the brim, but just slightly less in order to accomodate the topping. (It is okay to not use all the filling.)
  6. Topping
  7. Peel and slice apples thinly. Place apple slices in a small bowl with lime juice and stir to coat apple to prevent browning. Line up the apple slices over the mashed apple puree (in a circle for circular tart pans and in a line for rectangular or square). Brush the melted butter over the apple slices and sprinkle sugar on top.
  8. Place tart pan onto a baking sheet to catch any drips. Bake at 375F until browned, about 30 minutes. Transfer tart (still on the baking sheet) to a cooling rack and allow to cool to room temperature. Cut & serve!
http://www.provechoperu.com/2013/01/french-apple-tart-dessert/

French Apple Tart was hosted by Gaye of Laws of the Kitchen for Tuesdays With Dorie.

Discussion

15 Responses to “French Apple Tart [BWJ]”

  1. I *love* your tart pan!!!!

    As if I need another pan in my kitchen….. :)

    Beautiful tart!

    Posted by Dawn | January 22, 2013, 12:21 pm
  2. Great looking tart! I love that you used a rectangular pan. It really makes it look even more stunning!
    Fantastic pics too. Great job!

    Posted by SandraM | January 22, 2013, 1:09 pm
  3. Your tart looks amazing, I love you choosing pan!!! So different and lovely!!! Well done!

    Posted by Mel | January 22, 2013, 3:17 pm
  4. Looks great in that pan! A rectangular tart pan makes such a chic looking tart.

    Posted by steph (whisk/spoon) | January 22, 2013, 3:27 pm
  5. I just adore your tart pan! I love the idea of being able to place the apple slices in a straight line! lol And it does make for a really stunning tart. Just beautiful!

    Posted by Sara | January 22, 2013, 4:03 pm
  6. Like the others, I am impressed by your choice of tart pan. We had aji de gallina when we travelled to Peru, it was delicious! (living in Australia, Peru seems very far away and exotic, so the trip was a big deal for us)

    Posted by saucy gander | January 22, 2013, 5:34 pm
  7. Your version of the tart looks beautiful.. We are also in a health spree since January 1st, so I made the tart in December when I had guest for dinner :)

    Posted by Ferda | January 22, 2013, 6:23 pm
  8. Beautiful! I thought of using a rectangular pan – next time. Clever plate decoration.

    Posted by Cathleen | January 22, 2013, 8:50 pm
  9. How pretty! I think the rectangle tart pan just makes everything look prettier :-)

    Posted by Cher | January 22, 2013, 9:02 pm
  10. Love that you put it in a rectangular pan. Looks really delicious!

    Posted by smarkies | January 23, 2013, 8:29 am
  11. Beautiful tart! I think of this as a healthy dessert. Fruit is good for you right? I envy your hot weather. We are having an arctic blast right now. 23 F is the high for today!

    Posted by Carie | January 23, 2013, 8:39 am
  12. Ah this looks lovely. I love the idea of making it in the rectangle tin!

    Posted by Rosie @ Blueberry Kitchen | January 23, 2013, 3:41 pm
  13. Okay, I need to finally ask; what does BWJ mean?! Am I just totally ignorant?

    Posted by Marita Madeloni | February 4, 2013, 12:52 am

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