One of the Best Ways to Use Up Apples

The Best Apple Tart Ever

This is my first attempt at a food blog. I know that's just what the world needs -- another food blog, but whether or not it's ever read, there's something somewhat comforting to share wonderful food experiences you have with others so that they can have terrific food experiences of their own so here I go.

I know that apple season is long over, but way back in the fall, my parents bought a box of Fuji apples from the farmer's market. They were such a good deal, and we all love Fuji apples so of course, we thought that there would be no problem in getting rid of them. Fast forward four months (and counting), and we are still dealing with the remnants of the apples. Although we stored them in a cool, dry basement, after all this time, the apples are slowly turning to mush with a few brown spots and no longer appealing to eat solo. Applesauce would be the easy solution, but since there's no pork chops or babies around to enjoy them with, enter the Barefoot Contessa's French Apple Tart.

I don't remember the first time I made this recipe, but it's simply one of the best apple desserts I've ever made. (And I've made some pretty good apple crisps and apple crostadas in my time.) The crust is amazing  -- light, flaky, with just a hint of sweetness. Actually, I think we like it even more than the apples themselves, and I might try just making the tart as a stand-alone crispy treat someday, but until then, it's a great way to use up leftover apples. The original recipe said using Granny Smith apples, but I think any kind of apples could work.

French Apple Tart
Adapted from Barefoot Contessa, Back to Basics


This recipe is half the original recipe since I was only making it for 3-4 people. I also try to cut down on the amount of sugar and butter since I'm trying to be healthier, and I don't really think it makes that much of a difference (except on my waistline). The jam mixture is to make it look very shiny and pretty, and the first time I made this, I only had strawberry jam, which did add a nice sweet touch to the tart and made it look shiny, but these days, I'm usually too lazy to bother, and it's not necessary if you just can't wait to eat it (which will be the case). My notes are in italics and in parentheses.

For the pastry:

• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 tablespoon sugar
• 6 tablespoons cold unsalted butter, diced
• 1/4 cup ice water

For the apples:

• 2 Granny Smith apples (or Fuji, or whatever you have on hand)
• 1/4 cup sugar
• 1-2 tablespoons cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam (optional)
• 2 tablespoons Calvados, rum, or water (optional)

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 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches (or to about 1/8 inch thickness). Using a ruler and a small knife, trim the edges. (When baking, the sugar and butter may run out so I've found that it's helpful and tasty to slightly curl up the edges of the pastry.) 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 baller. Slice the apples crosswise in 1/4-inch thick slices. (If you don't have a melon baller, cut the 1/4 inch slices and then make a small triangle to cut out the core from the 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 of 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. (Start checking around 30-35 minutes, depending on your oven.) 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. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's 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.