Tarte aux Pommes(苹果挞)
苹果挞是一款经典的法式甜点，它是一种开放式的挞，上面铺满了薄切的苹果片，精美地摆放在酥脆的黄油挞皮上。它优雅的简约风格充分展现了苹果天然的甜味和口感，通常还会刷上一层光泽的淋面，使其成为法国糕点店和家庭中备受欢迎的经典之作。
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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.)
👨🍳 步骤
- 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
💡 专业技巧
- ✓为了使挞皮更酥脆，制作面团时请确保黄油和水都非常冷。
- ✓使用不同种类的苹果，例如澳洲青苹的酸甜和金冠苹果的甜美，可以增加风味的层次。
- ✓如果没有可脱底的挞模，可以使用派盘或活底蛋糕模。
- ✓为了增加一丝优雅感，食用前可以撒少许糖粉。
✨ 创意变奏
为您的创意版本提供灵感
- 在苹果片下铺一层薄薄的苹果酱或杏仁法兰绒，可以制作更浓郁的挞。
- 烘烤前在苹果上撒少许肉桂粉或豆蔻粉，以增加温暖的香气。