Classic Apple Tart

Pastry Technique – Week 1 – Session 1

First week of Pastry Techniques was beyond exciting!!!! I can feel myself gaining weight by the mere act of walking into class 🙂

After watching the Chef demo & making our own Tart Doughs, we were sent off to make this delicious classic.

Classic Apple Tart

1 tart dough (pâte brisée, pâte sucrée or pâte sablée)*
425 grams apple compote (a little shy of 2 cups)
2-3 apples (peeled, halved, cored, thinly sliced)
Apricot Nappage

Roll tart dough out in a circle, approx. 10″ in diameter & 1/8″ think. Line the tart pan or ring with the dough & chill to set.

Fill the chilled tart with 3/4 of the apple compote. Use the peeled, halved & thinly sliced apples and arrange around the tart. Start from the outside, keep slices close together. Fill the void area under the apple arrangement with small pieces of apple (this prevents the middle from collapsing when baking). Add 2 apple halves on the top to form a circle apple slice (or you could just use a full circle slice). Sprinkle top with sugar.

Bake at 350 degrees F for 1 hour, or until crust is brown & apple slices on top are caramelized and tender. Remove tart from over 5 min before finished, brush with melted butter & bake for remaining time.

Let cool, then brush top with Apricot Nappage or sprinkle with powdered sugar.

*You can make your own tart dough or you can just purchase one. A pie crust would work just fine but you may have to add more Apple Compote as a pie crust is a lot deeper than a traditional tart crust.

Recipe Source: French Culinary Institute
Photos: By Jen Grove


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