French Apple Tart
Writing a blog can be incredibly rewarding, and while most of the time you feel like you’re a part of this great community, sometimes it feels like you’re talking to yourself. I love knowing there are other people around the world who are just as passionate and creative as I strive to be every day. And I’ve met them personally! I can’t wait to introduce to you some of these wonderfully talented individuals.
So afterwards I set to work, deciding where I should put more emphasis, what tasks I need help with (if I hear SEO again my head might explode!), and where I want to be in six months, in a year, in five years…
But first, let’s talk about today. Today, I made a deliciously seasonal, incredibly comforting apple tart. I think we all have fond memories of eating apple pie, but to me this apple tart is that much more elegant. In addition to just having one crust, the filling is more focused on the flavours and sweetness of the apples.
Best served still-warm from the oven with a generous scoop of vanilla ice cream, this is surely going to be your favourite treat this autumn! And while this pie can certainly be eaten in one day, remember that the big things, the larger ambitions, can only happen one day at a time.
French Apple Tart
Recipe from one of my all-time favourite blogs, Smitten Kitchen
– 1 cup all-purpose flour
– 1/2 tsp granulated sugar
– 1/8 tsp salt
– 6 tbsp (85 grams) of unsalted butter, cold
– 3 tbsp cool water
– 2 lbs macintosh apples, peeled and cored and sliced (reserve peels and cores)
– 2 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
– 1/2 cup granulated sugar
1. Mix the flour, sugar, and salt together in a large bowl (or pulse in a food processor). Add the butter and mix until it resembles a very coarse salt. Drizzle in the water, one tablespoon at a time, until the dough holds together when pressed between your fingers. Wrap the dough in plastic wrap and keep it in the fridge for at least 30 minutes.
2. Preheat the oven to 400F and remove the dough from the fridge (allow it to warm up slightly so it doesn’t crack too much, but you still want it to remain cool). Roll it out to about 1/8inch thick and line your pie tin with the dough.
3. Lay your apple slices out in the crust. Brush with the melted butter and sprinkle with sugar, then bake for 45-50 minutes, rotating halfway through.
4. Meanwhile, combine the sugar, apple cores and peels in a saucepan and add just enough water to cover. Bring it to a gentle boil and allow it to simmer for about 25 minutes. Drain the syrup through a sieve.
5. Once the tart is ready to come out of the oven, brush it with some of the glaze and allow it to cool for at least 15 minutes before serving. Sprinkle with a touch of cinnamon, icing sugar, or ground clove if desired.
Best enjoyed a la mode (with ice cream)!