Nothing puts someone more in the fall mood than making apple tarts. These are super simple to make and yield a lot (that's a technical term.) The motivation to make these came from my desire to put my cute mini tart pans to good use. However, you don't have to use mini pans. A large tart can be very impressive as well. Whatever pan you decide to use make sure you are using something with a removable bottom. You want to show your creation off after all. Also, make sure you are using a more tart apple when making this. I used Granny Smith apples and while my taste testers thought they were very good I found them a bit too tart. I think I might try a Fuji apple next time, but use whatever apple is your favorite and which is also in season. I loved making the apple sauce for the tart. I had no idea how simple it was.**See fast and easy recipe at the bottom of the page to use up the rest of any leftover applesauce** Adding extra flavorings to it lessens the tartness of the apples. I also decided to try a new tart dough recipe. It's basically like a shortbread cookie. Make double of this and freeze half if you think you might want to make tarts for the holidays. It's very versatile and you can make just about any type of tart with it.
Pate Sucree (Sugar tart dough)
Williams Sonoma: Essentials of Baking
1 1/4 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into small pieces
2 large egg yolks
1 Tbsp. heavy cream
By Hand: In a large bowl, sift together the flour, confectioners sugar and salt. Scatter the butter pieces over the flour mixture and toss with you fingers of a fork to coat with the flour. Using two knives, cut in the butter until the mixture forms large, coarse crumbs the size of large peas. In a small bowl, lightly beat the egg yolks with the fork, then stir in the cream until blended. Drizzle the egg mixture over the flour mixture and stir with the fork until the dough is evenly moist and comes together in a smooth mass.
Apple Tart
Julia Child- Mastering the Art of French Cooking
4 lbs. firm cooking apples (Golden Delicious- I used Granny Smith, but they were very tart)
1 tsp. lemon juice
2 Tb granulated sugar
1/3 cup apricot preserves, forced through a sieve
1/4 cup Calvados, rum, or cognac; or 1 Tbsp. vanilla extract
2/3 cup granulated sugar
3 Tbsp. butter
Optional: 1/2 tsp. cinnamon, and/or the grated rind of 1 lemon or orange
Quarter, core, and peel the apples. Cut enought to make 3 cups into even 1/8- inch lengthwise slices and toss them in a bowl witht hte lemon juice and sugar. Reserve them for the top of the tart.
Cut the rest of the apples into rough slices. You should have about 8 cups. Place in the pan and cook, covered, over low heat for about 20 minutes, stirring occasionally, until tender. Then beat in the remaining ingredients. Raise heat and boil, stirring until applesauce is thick enough to hold in a mass in the spoon.
Spread the applesauce in the pastry shells. Cover with a neat, closely overlapping layer of sliced apples.
**Apple Butter Recipe**
2 cups leftover applesauce
1 cup apple cider
1/2 cup sugar
1/2 tsp. cinnamon, cloves, nutmeg, and allspice
Combine all of the above in a sauce pan and simmer until the liquid has reduced and been absorbed into the applesauce. It should be a deep reddish brown color. If you would like it more smooth just put it inside the food processor for a few seconds. You can either can it (it would make a great gift) or just put it inside a tupperware. It will of course spoil faster inside of a tupperware.
