Archive for the ‘Tarts’ Category

Comments Off

FRENCH APPLE TART


2009
09.13

Posted in Desserts, Tarts | Comments Off

img_1493

I saw Ina Garten make this fabulous tart on her show The Barefoot Contessa on the Food Network, and I had to make it. It turned out exactly as it looked on her show and was so delicious!

Ingredients for the pastry:

2 cups all purpose flour

1/2 teaspoon kosher salt

1 tablespoon sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup ice water

For the apples:

4 Granny Smith apples

1/2 cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, smal diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tablespoons Calvados, rum, or water. I used Jamaican Appleton rum.

Directions:

For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400° F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4 inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour,until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

6 Servings

Share
Comments Off

LEMON TART with WALNUT CRUST


2009
01.19

Posted in Tarts | Comments Off

This recipe was adapted from Fine Living Magazine
Yields one 9 1/2 inch tart

This recipe yields enough crust to make two crusts. You can freeze the extra raw dough, well wrapped, for up to two months.

FOR THE CRUST:

1/2 cup chopped walnuts, toasted
12 Tbs. unsalted butter, slightly softened
1/2 cup confectioners sugar
1 large egg
1 3/4 cups all purpose flour

FOR THE FILLING:

4 large eggs
1 cup granulated sugar
1/2 cup plus 2 Tbs. fresh lemon juice (from 2 to 3 lemons)
1/2 cup heavy cream

Make the crust: In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together. Divide the dough. Wrap the half you will be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half well in plastic and then in foil and freeze for future use.

Heat the oven to 400° F and lightly oil a 9 1/2 inch tart pan with removeable bottom. On a lightly floured surface, roll the dough into a round about 1/8 inch thick. Arrange it in pan, trimming to fit. Line the crust with foil and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 minutes. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 minutes. Cool to room temperature.

Make the filling: Heat the oven to 350° F. In a medium bowl, whisk the eggs. Add the sugar and whisk until just combined. Add the lemon juice and cream and whisk until just combined. Strain the mixture through a fine strainer and pour into the crust.

Reduce the oven temperature to 325° F, and bake the tart until the filling is set, 25-30 minutes. Let cool at room temperature. Serve at room temperature or chilled.

Share