Mar 3, 2011

Tarte aux Pommes - French apple tart that is.

French apple tart

See, this is just a cake really, but it is also something that tends to live in your memory for a while, and it has a small problem, if it is not gone right away, you will want to go back for more for as long as you know there is something to go back to...
What you will need:
  • 2-3 Granny Smith apples
  • 1 sheet of puff pastry
  • brown sugar
  • unsalted butter
  • 1 egg
  • 1/4 cup milk 
Preheat the over to 200 C.
Apples need to be peeled and sliced into thin slices. Place puff pastry in a baking dish and add apples, placing them in rows, overlapping slightly. Sprinkle with sugar and dot with butter. Beat egg and milk together and brush on pastry boarder. Bake until golden brown.
On the subject of pastry
I felt that making a cake using a recipe from a French cook book (see my first post) and not to try and make the pastry was a crime. So, I did, and it turned out just fine, probably close to perfect.
To make puff pastry (or Pâte Feuilletée):(this will make 1 kilo of pastry; you will only need a half of this for the apple tart, but the rest can be kept in the freezer, waiting for another day to be used with sweet or savory filling)
  • a little bit of time
  • be brave, it is good to fail! 
  • 350g  + 150g plain flour
  • 50 g cold butter
  • 1 egg yolk
  • 180 ml water
  • 10 g sea salt
  • 400 g softened butter
Mix four and butter until mixture resembles breadcrumbs. Combine egg yolk, water and salt, add to four and butter mixture and mix until a dough is formed.
Sprinkle some flower on your work surface and roll out the dough so it reaches 1 cm in thickness.
In a bowl, mix softened butter and flower together and spread evenly on top of dough. Fold the edges up, wrap in plastic and put in a fridge for 20 minutes. When you remove it from the fridge, roll it so it is again about 1 cm thick. Now, fold again and put back in the fridge for 20 more minutes. This needs to be repeated twice more, and rest the pastry for 1 hour before using it.
I did mention you will need some time to do this!

No comments :

Post a Comment