I really love apples and in my Food Science Lab, we were focused on pastries. I totally jumped at the chance to make this apple tart and I think it turned out really well. I made a pear tart before and we used a almond cream custard as the filling, but interestingly, for the apple tart we just used some apple sauce. It came out nicely even though the apple sauce didn’t really set when we baked the tart. This tart was kind of annoying in that there were a lot of steps, but it was still so worth it and I’m dying to try it again this weekend. I don’t have work next week, so I’m supposing it’s going to be a week of baking/cooking. But I’m getting off the topic. So this apple tart, I made them in separate little tart pans (which were a pain to get out) but topped with some freshly whipped whipped cream, it was amazing. So let’s get started!
Ingredients:-1 1/2 cups AP* flour
-1/2 cup confectioners’ sugar
-1/2 apricot preserves
-1/4 tsp salt
-4 1/2 ounces butter (frozen, in pieces)
-1 large egg
-1 cup unsweetened apple sauce
-3 tbsp butter
-6 tbsp sugar
-1/2 tsp grated lemon zest
-1/2 tsp cinnamon
-1 tbsp cognac/calvados/rum or water
- Pulse the flour, confectioners’ sugar, and salt together in a food processor. If you don’t have a food processor, you can either use a pastry cutter or two forks. Add the butter (frozen) and pulse until the butter is coarsely cut in, with some pieces the size of peas remaining. This will ensure a nice flakey crust. Stir the egg and add it to the food processor in three parts, pulsing in between each addition. Pulse the dough until it comes together.
- Flour your work surface and roll out the dough. If you are using small tart pans, divide the dough into equal parts (the same number as you have tart pans). Roll out the dough until it’s about 1/2 an inch thick and place it in your tart pan. Press the dough firmly along the bottom and the sides, trimming off any excess dough. Prick the dough with a fork, wrap with plastic wrap and place in the freezer for at least 30 minutes.
- Preheat the oven to 375 F or 190 C. Meanwhile, mix together the applesauce, 1 tablespoon of melted butter, 3 tablespoons of sugar, lemon zest, and 1/4 teaspoon of cinnamon. Set aside.
- Peel and core the apples. Then slice them into slices 1/4 inch thick. Be sure to squeeze some lemon juice on the apple slices so they don’t turn brown. Melt 1 tablespoon of butter in a large sauté pan over medium heat and stir in the remaining sugar and 1/4 teaspoon of cinnamon. Add the apples and sauté them until they just begin to soften (about 5 minutes). Set the cooked apples aside.
- Take the crusts from the freezer. Grease parchment paper with butter and line the crust with the butter side down. Scatter with pie weights (or uncooked beans) and bake until the crust begin to turn brown (about 20 to 25 minutes).
- Carefully remove the parchment paper from the crusts and allow to cool on a wire rack. Spoon the applesauce mixture into the cooled tart shell. Arrange the apple slices in concentric circles over the applesauce and brush with the remaining melted butter. Bake the tart until the apples are nicely browned and soft (about 25 to 30 minutes). While the pie is baking, make the glaze.
- In a small sauce pan, heat the apricot preserves until it comes to a boil. Remove from the heat and strain if needed. Stir in the cognac and set aside.
- Remove the tart from the oven and sprinkle with a little bit of confectioners’ sugar. Place in a broiler until the edges of the apples are golden and crisp. Once the tart has cooled, lightly glaze the apple slices with the warm apricot glaze to seal the baked tart. Serve with some whipped cream or ice cream.
I usually make my own whipped cream (it’s easier and you can control how sweet or thick you want it to be). It’s super simple, you just get some heavy whipping cream, place it in a bowl and whisk it until you get the desired consistency. I sprinkled my whipped cream with a bit of nutmeg and cinnamon so that you get a little flavor to go along with the apple tart. Pretty sure everyone enjoyed it (and by everyone I just mean me, Pat and his friend Will).
Hugs and puppies!