I'm back! Sorry for my annoying impromptu hiatus. But, I happily return to the blogosphere with baked goods. Yes, finally rekindled my relationship with baking. This time? I whipped up a homemade french apple tart, and it sure was delicious.
I went apple picking last weekend (photo evidence to come, I promise!) and managed to pick approximately 800 apples. So, I made a tart.....and then made another one for my office. Luckily, the recipe was ridiculously easy.
What you'll need for the pastry:
2 c. all-purpose flour
1/2 t. salt
1 T. sugar
12 T. cold unsalted butter, diced
1/2 c. ice water
What you'll need for the apples:
4 granny smith apples (I used a mix of Jonagold and Macoun instead)
1/2 c. sugar
4 T. cold unsalted butter, small diced
1/2 c. apricot preserves
2 T. water (you can use an apple liqueur, but I stuck with water)
For the pastry, place flour, salt, and sugar in a food processor. Pulse until combined.
Add the butter and pulse 10 - 12 times, until the butter is pea-sized.
With the motor running, pour water down feed tube. Pulse until dough comes together.
Place dough on a floured surface and knead quickly. Wrap and place in fridge for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10" x 14" and trim the edges. Refrigerate while preparing the apples.
Peel the apples, cut in half, and slice crosswise in 1/4" thick slices.
Place overlapping slices diagonally down the middle of the tart and continue with additional rows.
Sprinkle with the sugar and dot with the diced butter.
Bake for 45 minutes to an hour, until the pastry is browned. Rotate once during cooking.
When the tart's done, heat the preserves and water, and brush over the pastry until covered.
Allow to cool and serve warm or at room temp.
What apple treats have you been whipping up?