Tuesday, March 18, 2008

Simplest and Delicious Tarte aux Pommes . Tout Simplement.

I guess I am truly and really attached to my mother’s cooking. After the simple vegetables soup she is making, voici the Apple Tart. So simple so delicious. A wonderful smell and aroma all over your kitchen while you bake it, and the anticipation…... Of a warm Apple Tart.
Long time ago my mother was doing all her tarts with Pate feuilletee ( Puff Pastry) only, it was a ritual and that was it. Her Pate Feuillete was buttery and delicious. Recently when visiting my parents I noticed that my mother stopped doing her Pate feuilletee and was making Pate Brisee. I was skeptical because I am not used to this type of crust. But her tart was delicious, and crispy.
She shared with me her recipe.

Apple Tart Tarte aux Pommes

For dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
For filling:
2 apples (any firm variety), peeled, cored (save peels and cores), and very thin sliced
2 tablespoons unsalted butter (small pieces)
5 tablespoons sugar
1 teaspoon of cinnamon
1 tablespoon of heavy cream

Mix together flour, sugar, and salt in a large bowl; add 2 tablespoons of butter. Blend with hands until dough resembles coarse cornmeal. Add remaining butter and mix until pieces are pretty big.
Add some water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers. If dry patches are too many add another tablespoon water. Keep blending and tossing until you can roll dough into a ball. Flatten into a thick disk; wrap in aluminum foil and refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold.
On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour .
Place dough in a lightly greased 9-inch round tart pan. Cut all around the pan your dough. Heat oven to 400°F
Cover apples on dough in a ring 2 inches from edge. Continue inward until you reach the center.
Add small butter pieces over apples and onto dough edge. Sprinkle sugar over dough and over apples. Sprinkle cinnamon.
Bake in center of oven until apples are soft, with browned edges, and crust gets a golden brown (about 45 minutes)
Remove tart from oven, add some sugar and heavy cream.

Of course you can serve this tart still warm with some Vanilla ice Cream. Pure Bliss.

1 comment:

Deborah said...

What a beautiful tart!