Traditional French apple tart is so elegant that I sometimes don’t wanna break its beautiful shape by my greedy stomach.
This time I made French tart with all of apples, which are apple compote and rose shaped thinly sliced apple. Eventhough we change the original recipe, I believe the scrumptious taste of this tart still retains as we want our stomach does not upset too much. Provided that it’s apple, the tart is still delicious. The fun thing behind this tart is that I had lots of help from my hubby. It’s March 8th today. He helped me slice the apples, dice those fruits and made the shortcrust. I only had to shape the sliced apples.
Shortcrust (fit for 9 inch round pan) – Slightly adapted from SimplyRecipes.com
– 1 1/4 cup all purpose flour
– 1 stick butter
– 3 tbsp cold water
– 1/2 tsp salt
– 1/2 tsp sugar
– 6 medium sized Granny Smith apples or any crunchy apples you have
– 1/4 freshly grated nutmeg
– 1 tbsp rum
– 1/2 cup water
– 1/2 cup sugar
– 1 tsp corn starch or potato starch
– 2 tsp sugar
– 1/4 cup apricot jam
– Cut the butter into cubes
– Combine everything but the water in a food processor. Pulse for 8 – 10 times or until you have a coarse meal.
– Add 3 tbsp water a little a time with a pulse. In total, you should pulse for around 14 – 16 times. Don’t over pulse the dough or add more water than 3 tbsp, otherwise your dough would be tough
– Form the dough into a wrapping plastic and keep it refrigerate for at least 2 hours.
Make apple tart
– Peel and core the apples
– Use 3 apples to chop them into small cubes.
– In a small sauce pan, combine cubed apples + 1/2 cup water + 1/2 cup sugar + 1/4 tsp nutmeg and bring to a boil uncovered. Keep the pan for 18 minutes uncovered at medium heat.
– Dilute the corn starch with 1-2 tsp water and add it to the apple compote. Remove the apple from the heat and stir in the rum
– Slice very thinly 3 apples.
– Roll out the crust until it reach 1/8 inch ( around 1/4 cm). Use your rolling pin to roll over the dough, add it to the pan and gently push the dough against the edge of the pan. Remove any extra dough ( My pan fit all the dough)
– Use a fork to make holes in the bottom of the crust.
– Add the apple compote and press it to the bottom of the pan evenly.
– Arrange the thinly sliced apples in your favorite shape ( I believe you would do much better than I did).
– Bake at 400 F (200 C) in the middle rack of the oven for 15 minutes. Then lower the heat to 350 F and bake for another 15 minutes.
– Sprinkle the sugar over the top of the tart and bake for 10 more minutes. Remove the tart from the oven
– Warm the apricot jam and spread it over the tart to help it keep the shiny face.