Tarte aux Pommes(蘋果撻)
蘋果撻是一款經典的法式甜點，它是一款精美的開放式撻，將薄切的蘋果片精緻地鋪在酥脆的奶油派皮上。其簡潔優雅的風格，充分展現了蘋果天然的甜味和口感，表面常會塗上一層亮澤的糖漿，使其成為法國糕點店和家庭中備受喜愛的經典之作。
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🧂 食材
- 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.)
👨🍳 步驟
- 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
💡 專業提示
- ✓為了製作出更酥鬆的撻皮，製作麵糰時請確保奶油和水非常冰冷。
- ✓使用不同種類的蘋果，例如 Granny Smith 蘋果的酸甜和 Golden Delicious 蘋果的甜味，可以增加風味的層次。
- ✓如果您沒有可脫底的撻模，可以使用派盤或慕斯圈。
- ✓為了增加額外的精緻感，上桌前可撒上少許糖粉。
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 在蘋果片下方加入一層薄薄的蘋果醬或杏仁法蘭奇，製作更濃郁的撻。
- 烘烤前在蘋果上撒上少許肉桂粉或豆蔻粉，增加溫暖的香氣。