This French apple tart is a testament to the beauty of simplicity in cooking. With just a few quality ingredients, you can create a stunning dessert that is sure to impress. The most challenging part may be slicing the apples, but with a little practice, you’ll master the art of creating beautiful apple fans. Enjoy the process and the delicious results!
If you’re looking for substitutes for puff pastry dough, there are several options depending on your needs and the texture you desire:
- Shortcrust Pastry: This is a great alternative for a more crumbly and buttery texture. It’s easy to make and can be used for both sweet and savory tarts.
- Phyllo Dough: While it won’t provide the same flaky layers as puff pastry, phyllo can create a delicious crispy texture. You can layer several sheets of phyllo brushed with butter or oil to mimic some of the flakiness.
- Pie Crust: A standard pie crust can work in a pinch. It will be denser than puff pastry but can still hold up well for tarts.
- Biscuits or Pancake Mix: If you’re in a hurry, using a biscuit or pancake mix can yield a quick and easy crust, though the texture will be different.
French Apple Tart
Indulge in the delightful simplicity of this French apple tart. This French apple tart recipe is simple to make, scrumptious to say the least.
Equipment
- 1 +- 22.86 cm Round Tart Pan with Removable Bottom, Non-Stick Aluminum Quiche Pan for Oven Baking
Ingredients
- 400g good quality frozen puff pastry thawed
- 2 red apples
- 2 green apples
- 57g butter
- 61g caster sugar you can add more if jou like it sweeter or substitute for sugar
- 250ml heavy cream
- caster sugar to taste (or substitute)
- flaky salt Maldon is a good choice (optional)
Method:
- Prepare the Tart Dough: Use a removable botton tart pan and spray it with nonstick spray.
- Roll out the puff pastry into a roughly round shape that fits your tart pan. Use flour as needed to prevent sticking, flipping the dough occasionally.
- Transfer the rolled dough in the tart pan, pressing it into the edges. Trim any axcess dough from the edges.
- Place the tart pan in the freezer for 30 minutes while you prepare the apples.
- Prepare the Oven: Preheat your oven to 200°C (400°F) and position a rack in the centre.
- Prepare the Apples: Core the apples and cut the “cheeks” into four pieces, ensuring eachpiece has a large flat side. Lay each piece on its flat side and slice thinly while keeping the slices together.
- Remove the tart pan from the freezer.
- Arrange the apple slices in the tart pan, fanning them out in your desired pattern. Some practice may be required to achieve the perfect look, don’t hesitate to trim some slices as needed.
- Evenly sprinkle the tart with the caster sugar and cubed butter. Bake inthe preheated oven for 35 to 40 minutes. For the final 5 to 10 minutes, increase the oven temperature slightly to achieve a beautiful caramelization on the apple slices.
- Make the Whipped Cream: In a cooled bowl, whip the heavy cream until soft peaks form. Gradually add caster sugar to taste.
- Incorporate a generous pinch of sea salt and continue to whip until the peaks become firmer. The mixture should taste slightly sweet with a hint of salt, but not overly salty.
- Serving: Serve the tart at room temperature, accompanied by dollops of whipped cream.