Parisian Apple Tart
This classic tart is found in bakeries all over France. It is delicious any time, but I especially love to make it when we have house guests on the morning of a holiday. You can make this the night before, then serve at room temperature, or reheat at 300°F for 10 minutes. This recipe has been updated to use applesauce instead of making a compote. The original first step is in the notes below. ~Joanna.
Yield 12 servings
Ingredients
1/2 cup applesauce
3 tablespoons sugar (divided use)
4 apples, such as Granny Smith, Jonathan, or Fuji (approximately 1.5 pounds)
1 teaspoon vanilla
1 puff pastry sheet (about 8.5 ounces)
2 tablespoons butter, melted
1 tablespoon confectioners sugar
flour for dusting pastry board
| 1 | Combine applesauce with 1 tablespoon sugar and vanilla. (If your applesauce is already sweetened, don't add sugar.) Set aside. |
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| 2 | Make tart shell: Preheat oven to 425°F. Roll out pastry sheet on floured board until it measures 11" x 17". Trim 1/2 inch strip of pastry from each edge. Transfer pastry sheet to baking sheet. Moisten edges with water, then place a strip of trimmed pastry along each edge to form a narrow rim. Cut off excess at corners, then tap lightly into place. Prick bottom crust all over with a fork (don't prick edges.) Nest a second baking sheet on top of the pastry, then place in middle of oven. Bake for 8 minutes, then remove top baking sheet and bake for 2 minutes longer. Remove from oven to cool while preparing apples. |
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| 3 | Peel and core apples. Using a mandolin on thick-cut, or sharp knife, slice apples crosswise, producing thin rings about 1/8-inch thick. |
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| 4 | Spread applesauce evenly over tart. Beginning at one corner and working along the length of the pastry, place an apple ring, then overlap another ring, covering the hole in the first ring. Repeat along one side until row is complete, then begin second row, making sure apples just barely overlap the first row. Repeat until tart is covered with apple slices. Brush with melted butter, then sprinkle with 2 tablespoons sugar. |
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| 5 | Bake at 425°F for 20 to 25 minutes. Remove from oven, adjust rack to broiling position and turn on broiler. Dust the tart with confectioners sugar, then broil for 1 to 2 minutes. Watch to make sure it does not burn. The edges of the apples will brown slightly, creating a beautiful effect. |
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| 6 | Cool before serving, as the tart filling will be very, very hot. |
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notes
NOTE To make apple compote to replace applesauce: Combine 1/4 cup water, 1/4 cup sugar, and 3 apples (pared, cored, and diced) in a medium saucepan. Cook over medium heat for about 10 minutes, until apples are soft. Add a little more water as necessary during cooking to prevent sticking. Remove saucepan from heat and add 1 teaspoon vanilla. Puree using an immersion blender or food processor. Set aside to cool. (Compote can be prepared 2 days ahead and kept refrigerated.)
