Tarte aux Pommes(Tarta jabłkowa)
Tarta jabłkowa to kwintesencja francuskiego deseru, piękna otwarta tarta z cienko pokrojonymi jabłkami ułożonymi artystycznie na maślanym spodzie. Jej elegancka prostota celebruje naturalną słodycz i teksturę jabłek, często wykończona błyszczącą glazurą, co czyni ją ulubionym klasykiem we francuskich cukierniach i domach.
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🧂 Składniki
- 1 disc Pâte sucrée (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.)
👨🍳 Instrukcje
- 1
Prepare the pastry base: Preheat your oven to 190°C (375°F). Line a 9-10 inch tart pan with the pâte sucrée. 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 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 190°C (375°F) for 30-35 minutes, or until the apple slices are tender and slightly caramelized at the edges, and the pastry is golden brown.
⏱️ 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.
⏱️ 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.
⏱️ 10 minutes
💡 Wskazówki profesjonalistów
- ✓Aby uzyskać bardziej kruchy spód, upewnij się, że masło i woda są bardzo zimne podczas przygotowywania ciasta.
- ✓Użycie mieszanki różnych odmian jabłek, takich jak Granny Smith dla kwasowości i Golden Delicious dla słodyczy, może dodać głębi smaku.
- ✓Jeśli nie masz formy do tarty z wyjmowanym dnem, możesz użyć formy do ciasta lub tortownicy.
- ✓Dla dodatkowego elementu elegancji, przed podaniem posyp odrobiną cukru pudru.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Dodaj cienką warstwę musu jabłkowego lub migdałowej frangipane pod plasterkami jabłek, aby uzyskać bogatszą tartę.
- Posyp jabłka szczyptą cynamonu lub gałki muszkatołowej przed pieczeniem, aby dodać aromatu.