Friday, October 18, 2013

French Apple Tart

I always serve this at Thanksgiving.  I love the beautiful visual of the apple design on the tart.  The taste is delicate, not too sweet, and just right.  Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.  My daughter was helping me so she made her own little tarts with the extra apples and some strawberries.  Delicious!

French Apple Tart
Gourmet Magazine
Dough can be chilled up to 1-2 days ahead.
1 recipe pastry dough
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1/4 cup sugar
1/2 stick cold butter, sliced thin
1/2 cup apricot jam, heated and strained

Preheat oven to 375 degrees F. On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them and filling spaces as needed. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden. Brush with the heated apricot jam while the tart is still hot. Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream.