Simple Apple Tart

Kitty FloridoNovember 19, 2013

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

A few days ago, I had 5 gorgeous apples and half a recipe of a pie dough, so I knew that I had to make this Apple Tart. The recipe is simple. Very simple. You roll out the dough, place it in a tart dish, then place the sliced apples, bake and brush with an apple syrup. I was afraid this recipe would be so simple that my dad (and favorite critic) would think it wasn’t sweet enough.

But since I trust Deb’s recipes with my eyes closed, I went ahead and baked it. Then.. the time of truth! After dinner, I served the tart and it was a success. It surprised us all. The tart is flavorful with the perfect amount of sweetness to it, not too dry and light. Give it a try!

Kitty

Simple Apple Tart

Recipe by Alice Waters, found at Smitten Kitchen
Makes one tart

Ingredients:
½ recipe of pate briseé
5 medium sized apples
2 tablespoons unsalted butter, melted
3 tablespoons sugar, to sprinkle
½ cup sugar, for the syrup

Procedure:

Flatten pate briseé into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about ⅛ inch thick. Dust excess flour from both sides with a dry pastry brush.
Place dough in a lightly greased 9-inch round tart pan, Heat oven to 400°F.
Peel and core the apples, placing the peels and cores in a pot. Cut them in half and slice.
Overlap the apples on dough forming a ring, up to the sides from the tart pan. Continue inward until you reach the center. Fold the dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
Brush melted butter over the apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and 1 tablespoon over apples.
Bake in the center of the oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown, about 45 minutes, making sure to rotate tart every 15 minutes.
Make glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup.
Remove tart from oven, and place onto cooling rack. Let cool at least 15 minutes.
Brush some of the glaze over tart, slice, and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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