Thursday, December 15, 2011

French Apple Tart

I am a huge fan of Ina Garten.  I just think everything she makes is so darn pretty and easy!  I totally stole this recipe from her but tweaked it a little and made it a bit easier.  You can take a look at her recipe at French Apple Tart.  There is a nice video that might help as well.
 This is my first but certainly not my last time making this.  Way to impress folks with this one and really, can't tell you how easy it was...that seems to be a theme in my blog..easy, schmeasy!
 You can see the little globs of apricot jam that I was supposed to strain prior to glazing, but I'm a lazy cook...not sure I hate the little globs...maybe I'll strain next time?  Maybe not...
I'd love to hear some feedback on how this came out for you!

1 package puff pastry sheets (I used Pepperidge Farms)
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly 

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or foil.
Thaw puff pastry according to package directions.
Lightly flour working surface.  Using one full sheet plus 1/3 (seal by pressing) of the second sheet, roll into a 10 x 13 rectangle.  (refrigerate remaining dough for another use).  Keep pasty chilled while preparing 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 baler. Slice the apples crosswise in 1/4-inch thick slices.

 Place overlapping slices of apples down the middle of the tart and continue making  rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) 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. 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 in the microwave and brush on tart.  Loosen the tart from the parchment/foil lining before it cools completely so avoid sticking.  Serve warm...would be yumbo with vanilla ice cream! 

1 comment:

  1. I really love your Blog! I am an Ina Garten Fan as well. She has the Best Tomato Soup recipe.
    Holly Bowden