French Apple Tart

Suzy Bee’s Kitchen

French Apple Tart

Preheat oven @ 425 degrees. Bake Tart Shell, 9” Round Cake Tin

Turn down to 375 degrees to bake French Apple Tart

Ingredients:

6~8 Honey Crisp Apples, Cored & Chopped

        (Reserve 1 Apple to make a pinwheel design)

2 TBSP. Brown Sugar

1/3 Cup Fresh Tangerine Juice

1 TBSP. Pure Vanilla 

1 Freshly Grated Lemon, Peel only!

2 TBSP. Butter

Garnish:

1/2 Cup Apricot Jam, Heated in Small Saucepan

* Shell recipe to follow.

Apple Marmalade:

In a medium pan cook apples, juices, sugar, vanilla & butter, Stir mixture occasionally.  This should take about 25~30 minutes. The apples soft, with the back side of a wooden spoon mash apples to desired consistency. I like mine chunky style! Taste mixture for sweetness. Pour mixture into prepared tart shell.

Bake @ 375 degrees for 30 minutes

In a small saucepan whisk apricot jam until heated through. You will brush this on while the tart is cooling down.

* Tart Shell

Ingredients:

1 1/2 Cups Flour, Leveled

1 Cube of Butter plus 3 TBSP., Chilled & Cut into pieces

1/3 Cup Ice Water

Pinch Salt

2 TBSP. Sugar

Combined flour & butter until it makes a course meal. (The size of peas.) Add salt & sugar. Add ice water push together with a spatula until it makes a soft ball.  Place ball onto cold surface, work with the heel of your hand. Push out dough 3~4 times to combine butter & flour. Dust surface with flour, scrape together to make a ball, the dough should be soft to the touch, make a disc, wrap in wax paper for at least 2 hours.

Rolling the Dough:

Dust a cold surface with flour, place dough on surface roll out dough making sure to turn dough a quarter turn after each roll of the pin until you have desired 10” round. Place dough into a 9“round cake tin. Make sure to bring dough up sides of pan. Prick bottom & sides of dough before baking. At this time you can make a fluted edge or pinch edged to the rim of your shell. I place dried bean on top of dough. Bake @ 425 degrees for 8~10 minutes, until pastry shell is set. Remove dried beans & cool for 5 minutes. Remove tart shell from cake pan. My tart shell tends to be of the rustic nature!

Place tart shell on baking sheet fill with Chunky Apple Marmalade. Take the peeled & sliced apple make a pinwheel design on top of apple mixture.  Place into a 375 degree oven, bake for 30 minutes.

Remove from oven & brush with warm apricot jam.

Serve with sweetened whipped cream…

** Important note, make sure the water & butter are ice cold. The surface you work on is cold.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014