|
Photo: http://www.flickr.com/photos/22325735@N02/4055670525 |
Sweet Pastry Crust:
Place the butter in your mixer and beat until softened. Add the sugar
and beat until light and fluffy. Gradually add the egg, beating just until
incorporated. (Don't over mix or the butter will separate and lighten in
color.) Add flour and salt and mix just until it forms a ball. (Don't overwork
or pastry will be hard when baked.) Flatten dough into disk, cover with plastic
wrap, and refrigerate about one hour or until firm.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with
removable bottom. On a lightly floured surface, roll out the pastry into an 11
- 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent
the pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll pastry
around your rolling pin, dusting off any excess flour as you roll. Unroll onto
top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is
caused by too much pulling of the pastry when placing it in the pan). Gently
lay in pan and with a small floured piece of pastry, lightly press pastry into
bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of
excess pastry. With a thumb up movement, again press dough into pan. Prick
bottom of dough (this will prevent the dough from puffing up as it bakes).
Cover and refrigerate for about 20 minutes to chill the butter and to rest the
gluten.
Preheat oven to 400 degrees F (205 degrees C) and place rack
in center of oven. Line the unbaked
pastry shell with parchment paper or aluminum foil. Fill tart pan with pie
weights or beans, making sure the weights are to the top of the pan and evenly
distributed over the entire surface.
Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
Remove weights and cool crust on wire rack.
For Apple Tart:
For
bottom layer of apples: Peel, core, and slice three of the apples. In a large
skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4
tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
Add the apples and saute over moderate heat, stirring occasionally for 7 to 10
minutes, or until the apples are soft. Gently mash the apples with the back of
a spatula or spoon and stir the mixture until most of the liquid has
evaporated. Remove from heat and let cool.
For top layer of apples:
Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a
large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50
grams) sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they
begin to soften, approximately 5 minutes. Set the cooked apples aside.
Spoon the applesauce mixture into the cooled pre-baked tart
shell. Arrange the apple slices in concentric circles over the applesauce, and
brush with 1 - 2 tablespoons (13-26 grams) melted butter. Bake the tart on a
baking sheet in a preheated 350 degree F (177 degree C) oven for 25 - 30
minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with
confectioners' sugar, cover the edges of tart with foil, and broil it under a
preheated broiler about 4 inches from the heat until the edges of the apples
are golden brown and crisp. Once the tart has cooled lightly glaze the apple
slices with warm apricot glaze.
Serve the tart warm or at room temperature with softly
whipped cream or vanilla ice cream.
Makes 1 - 8 or 9 inch (20 or 23 cm) tart.
Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams) room temperature unsalted butter
1 large egg
For the Apple Filling:
6 medium-sized apples (2 pounds) (900 grams) (Granny Smith
or other firm textured apple)
3 tablespoons (40 grams) unsalted butter, divided
1/4 - 1/2 cup (50 - 100 grams) granulated white sugar,
divided
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon cinnamon, divided
Confectioners' Sugar for browning the top of the tart.
|
No comments:
Post a Comment