French Apple Tart (tarte aux pommes)

I took the kids to catch a movie yesterday. Before the movie started, we visited the library to kill some time. Found this nice French Desserts recipe book in the shelf and was immediately attracted by this no-frill, simple looking French Apple Tart. Without hesitation, I borrowed the book and baked the tart in the late night. I brought the whole tart to office for a farewell lunch today. Yes, another farewell in the office. :(

  

The 3-hour effort taken to bake the tart was well-paid off. I especially love the natural sweetness of the tart filling which is actually apple puree. This is a tasty and healthy dessert to enjoy over a cup of tea.

 

Recipe for French Apple Tart (tarte aux pommes)

Source: French Desserts by Laura Washburn

Sweet Pastry (pate brisee) For the Tart Shell:

• 200g plain flour
• 1 ½ tsp caster sugar
• 100g cold unsalted butter, cut into pieces
• A pinch of salt
• 1 egg white, lightly beaten for egg wash
• A loose-based tart tin, 27 cm diameter

1. Place flour, sugar, butter and salt in a mixing bowl, use a pastry cutter to cut the butter into the flour until the dough become coarse crumbs; add 3 tablespoons cold water and mix the dough with the pastry cutter to combine.
2. Transfer the dough to a sheet of plastic wrap, pat into a ball and flatten to a disc. Wrap in the plastic wrap and chill for 30-60 minutes.
3. Place the dough ball in between 2 pieces of plastic wrap and roll it flat until slightly larger than the tart tin. Carefully transfer the pastry into the tart tin. Pressing gently into the sides. To trim the excess pastry, roll a rolling pin over the top, using the edge of the tart tin as a cutting surface. Tidy up the edges and refrigerate until firm, 30-60 minutes.
4. Prick the pastry all over with a fork, line with aluminium foil and baking beans. Bake in a preheated oven at 180 degree C for 15 minutes. Remove from oven, discard the foil and baking beans, brush the surface of the half-baked tart shell with egg white to form a protective coating to prevent the tart shell from being soggy after the fillings are added.
5. Bake the uncovered tart shell for another 10-15 minutes at 180 degree C until golden. Let the tart shell cool slightly before filling.

For the Tart Filling:

• 3 apples, peeled and chopped
• 1 tsp vanilla extract
• 2 tbsp sugar
• 10g unsalted butter
• 4 tbsp water
• 1 egg white

1. Place all ingredients except the egg white in a saucepan. Cook over small fire, stirring often until soften, about 10-15 minutes. Blend the mixture with the beaten egg white to form apple puree.
2. Spread the puree evenly in the tart shell.

For the Tart Topping:

• 3 apples, peeled and thinly sliced
• 15g unsalted butter, melted
• 1 tbsp brown sugar

1. Arrange the apple slices in a circle, slightly overlapping each other, around the edge of the tart.
2. Repeat for an inner circle, trimming the slices slightly so they fit. Brush with melted butter and sprinkle with the brown sugar.
3. Bake in a preheated oven at 180 degree C until just  browned and tender, about 25 minutes.

Serve warm or at room temperature.