French Apple Tart

Today I decided to make a tart! I've never made a tart before and I learned sooooo much!

Learning moment #1. Making tarts from scratch takes a long time!

A friend gave me a whole bag full of fresh apples from the tree in their yard and instead of making a classic apple pie, I decided a tart would be a nice 'game changer'.


Learning moment #2. I want an apple tree in my back yard... that is, when I get a back yard.

By a process of google click-n-pick I found this recipe which I had all of the ingredients. (click here for the original recipe.) I found this recipe a little bit wordy so I'm gonna break it down for you...

French Apple Tart Ingredients
       
          Sweet Pastry Crust
 1 1/2 cups all purpose flour
1/4 cup sugar
1/8 tsp salt
1/2 cup butter (room temp)
1 lrg egg
1 oz vodka or rum

          -Beat the butter with a mixer until softened
          -Add the sugar and continue beating until light and fluffy
          -Gradually add the egg, beating just unitl incorporated 
          (Don't over mix or the butter will separate and lighten in color)
          -Add the flour and salt and mix just unitl it forms a ball
          (Don't overwork or pastry will be hard when baked)
          -Flatten the dough into a disk, cover with plastic wrap and refrigerate about on hour or until firm
         -Once chilled, roll out the pastry into an 11-12 inch circle (this is much easier said than done... just be patient)
        Learning moment #3. if needed, take the shot of vodka or rum about now because working with pastry needs some liquid assistance
         -Set the pastry into the tart pan and press the dough into the little ridge things
        -Prick the bottom of the dough so it doesn't puff when baked
        -Cover and refrigerate it for about 20 minutes or until chilled
        
        -Preheat oven to 400 degrees and place rack in center of oven
        -Line the unbaked pastry shell with parchment paper and fill the tart with weights all the way to the top. This seems strange but just do it. Your edges will thank you!
         -Bake crust for 20-25 minutes until crust is dry and lightly browned
         -Remove weights and cool crust on wire rack
Learning moment #4. Beans work great as pie weights
          
          Apple Filling
6-8 medium-sized apples (granny smith or other firm textured apple)
3 tbsp butter (divided)
1/4-1/2 cup sugar (divided)
1/2 tsp grated lemon zest
1/2 tsp cinnamon (divided)
Icing sugar to sprinkle
           
            For the bottom layer of apples:
          -Peel, core, and slice three of the apples 
Learning moment #5. Use lots of apples for the bottom bit. I didn't quit have enough so I just used more on the top
          -In a large skillet melt 1 tbsp of butter and stir in between 2-4 tbsp of sugar, lemon zest, and 1/4 tsp of cinnamon
         -Add the apples and saute over moderate heat, stirring occasionally for 7-10 mins or until the apples are soft
Learning moment #6. This part smells amazing!!! Brace yourself for multiple taste testers!!
         -Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. 
         -Remove from heat and let cool

         For the top layer of apples:
        -Peel, core, and cut the apples into slices 1/4 inch thick
        -Melt 1 tbsp of butter in a large skillet over medium heat and stir in the other 2-4 tbsp of sugar and 1/4tsp of cinnamon
        - Add the apples and saute until they begin to soften, approximately 5 minutes. Set aside to slightly cool

         -Spoon the apple sauce mixture into the cooled pre-baked tart shell
         -Arrange the apple slices in concentric circles over the applesauce, and brush with 1-2 tbsp of melted butter
        -Bake the tart on a baking sheet in a preheated 350 degree oven for 25-30 minutes
        -Remove from the oven and sprinkle the tart with icing sugar
        -Cover the edges of the tart with foil, and broil it under a preheated broiler until the edges of the apples are golden brown and crisp 
        -Once the tart has cooled lightly glaze the apple slices with warm apricot glaze

          Glaze
1/2 cup apricot preserves
1 tbsp cognac, calvados, rum or water

         -In a small saucepan heat the apricot preserves until boiling
         -Remove from heat and strain to get rid of lumps. Add the cognac, rum, or water
Learning moment #7. In this case, more rum isn't always better...
         - Use this glaze to seal the baked tart shell and to brush the top of the finished tart


Serve warm with whipped cream or vanilla ice cream!  Enjoy!!