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Tarte aux Pommes
A classic French apple tart, featuring thinly sliced apples arranged in a beautiful spiral over a sweet pastry crust, finished with a glistening glaze. A staple in French patisseries.
๐ง ์ฌ๋ฃ
- 1 disc Pรขte sucrรฉe (sweet shortcrust pastry)(Store-bought or homemade, chilled. Should be enough for a 9-10 inch tart pan.)
- 6-8 medium Firm apples(Such as Gala, Honeycrisp, or Golden Delicious. About 1.2 kg total.)
- 60 g Unsalted butter(Softened, divided.)
- 80 g Granulated sugar(Divided.)
- 100 g Apricot jam(For the glaze. Seedless is preferred.)
- 2 tbsp Calvados or apple brandy(Optional, for enhancing apple flavor in the glaze.)
- 1 tbsp Lemon juice(To prevent apple slices from browning.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pastry base: Preheat your oven to 190ยฐC (375ยฐF). Line a 9-10 inch tart pan with the pรขte sucrรฉe. Trim any excess dough. Prick the base all over with a fork. Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the base is lightly golden and looks dry. Let it cool slightly while you prepare the apples.
โฑ๏ธ 25 minutes - 2
Prepare the apple filling: Peel, core, and thinly slice 2-3 of the apples. Toss them immediately with the lemon juice to prevent browning. Place these slices in a small saucepan with 20g of the sugar and 10g of the butter. Cook over medium-low heat, stirring occasionally, until the apples are softened and have released some juice, forming a chunky compote (about 8-10 minutes). This will be your base layer.
โฑ๏ธ 15 minutes - 3
Prepare the decorative apple slices: Peel, core, and slice the remaining 4-5 apples as thinly as possible, aiming for uniform thickness (about 2-3mm). A mandoline slicer is ideal for this. Keep these slices separate from the compote apples.
โฑ๏ธ 10 minutes - 4
Assemble the tart: Spread the cooked apple compote evenly over the bottom of the partially baked tart shell. Arrange the thinly sliced raw apples decoratively over the compote, starting from the outer edge and working inwards in overlapping concentric circles, or a spiral pattern. Aim for a tight, neat arrangement.
โฑ๏ธ 10 minutes - 5
Add finishing touches and bake: Dot the arranged apple slices evenly with the remaining 50g of softened butter. Sprinkle the remaining 60g of granulated sugar over the apples. Bake in the preheated oven at 190ยฐC (375ยฐF) for 30-35 minutes, or until the apple slices are tender and slightly caramelized at the edges, and the pastry is golden brown.
โฑ๏ธ 30-35 minutes - 6
Prepare the glaze: While the tart is baking, gently heat the apricot jam in a small saucepan with the optional Calvados (if using) over low heat until melted and fluid. Strain through a fine-mesh sieve to remove any solids, if desired.
โฑ๏ธ 5 minutes - 7
Glaze and serve: Once the tart is out of the oven, let it cool for about 5-10 minutes. While still warm, brush the apricot glaze generously over the apple slices using a pastry brush. This will give the tart a beautiful shine. Allow the glaze to set before slicing and serving.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the thinnest, most uniform apple slices, use a mandoline slicer. Handle with care.
- โEnsure the apple slices are arranged tightly to prevent gaps and create a visually appealing pattern.
- โGlazing the tart while it's still warm helps the jam melt and spread evenly, creating a beautiful, glossy finish.
- โIf you don't have apricot jam, peach or red currant jelly can also be used for the glaze.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a thin layer of frangipane (almond cream) to the blind-baked tart shell before adding the apple compote.
- Substitute pears for apples for a Tarte aux Poires.
- Add a pinch of cinnamon or nutmeg to the apple compote for extra warmth.